Eggplant Parmesan
Eggplant Parmesan is an moderately easy dinner. Made with 1 large eggplant, 1/2 (14 1/2 oz.) can tomatoes, 1 (3 oz.) can tomato paste, 1 (3 oz.) can crown mushrooms and 1 c. parmesan cheese, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Cut eggplant in half lengthwise.
Remove pulp, leaving 1/4-inch ridge on shell.
Saute pulp in oil with garlic.
In another bowl, mix together other ingredients.
Add eggplant mixture to tomato mixture and fill 2 halves of eggplant shells. Top with Mozzarella cheese and bake until hot at 350Β°.
π· Perfect Pairings
Complete your meal with these
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