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6
ServingsEasy
Published 1966
Sprinkle the eggplant slices with two teaspoons of the salt and the black pepper. Dust lightly with flour. Sauté in the oil, turning to brown both sides. Arrange on a serving platter.
Cut the asparagus stalks into four-inch lengths and wash thoroughly. Tie them in six bundles. Place in a saucepan with