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"You know what you could do with these," suggested my husband, jabbing a fork at his plate of Aubergine Parmigiana. "You can make milanesas with them." Now there was a thought. Chunky slices of aubergine, coated in breadcrumbs and then fried for a couple of minutes on each side. They were good - but I couldn't eat too many of them at once, they were surprisingly filling. Like t
