Eggplant Parmigiana
Ingredients
- 2½ cups Marinara Sauce or other plain tomato sauce
- 2 medium eggplants (about 1 pound each)
- Salt
- Olive oil or vegetable oil for frying
- 8 ounces fresh mozzarella, sliced
- ½ cup freshly grated Parmigiano-Reggiano or Pecorino Romano
Organization Tags
Tags easily organize your Recipe Library
Comments