Eggplant Parmigiana
Eggplant Parmigiana is an moderately easy dinner. Made with 2 medium eggplant, peeled and sliced 1/4-inch thick, 1 (14 1/2 oz.) can whole tomatoes, chopped, 8 oz. pkg. mozzarella cheese, grated, 1/2 c. parmesan cheese and salt, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Lightly salt eggplant slices and drain in colander at least 30 minutes.
Pat dry and fry in oil until golden on both sides.
π· Perfect Pairings
Complete your meal with these
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