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Salting eggplant draws out some of the liquid that carries bitter flavors. To salt, place slices, cubes, or strips of eggplant in a colander over a plate; sprinkle with salt and toss. Let stand about 30 minutes. Rinse, drain well and pat dry with paper towels.
To make glaze: Combine 3 cups confectioners' sugar and 6 tablespoons milk. Spread over…
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Grease the sides and bottom of the pan by spreading shortening with a paper towel over the…
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