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2 large eggplants
2 cups neutral-tasting oil, such as sunflower
2 tablespoons olive oil
1 large yellow onion, peeled and sliced thin
3 large cloves garlic, peeled and sliced thin
1 red pepper, top taken off, seeds removed, and sliced thin
1 cup basil leaves, sliced thin
1 quart thick tomato sauce (if your bottled sauce is too thin, let it simmer until it thickens)
12 ounces fresh mozzarella
2 cups grated Parmesan
2 large tomatoes, sliced thin

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