Eggplant Parmigiana(Yields 4 to 6 Portions)
Eggplant Parmigiana(Yields 4 To 6 Portions) is an moderately easy dinner. Made with 2 small eggplants, baked in advance, 2 c. ricotta cheese, 2 eggs, 1/4 c. grated parmesan cheese and 1 c. italian parsley, chopped, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Combine the Ricotta cheese, eggs, Parmesan and parsley. Season to taste with salt and pepper.
Combine tomato sauce and crushed garlic.
Spread half cup of sauce mixture in bottom of large deep dish casserole pan.
π· Perfect Pairings
Complete your meal with these
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