Serve No Fuss Eggplant Parm With This Easy Trick
Ingredients
- 3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
- 1 onion, finely chopped
- 3 garlic cloves, very finely chopped
- 2 (28-ounce) cans whole, peeled Italian tomatoes, drained
- Kosher salt
- Freshly ground black pepper
- 8 small eggplants (1/2 pound each), cut lengthwise 1/2 inch thick
- 3 tablespoons coarsely chopped basil
- 1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons dry bread crumbs
Instructions
Serve No-Fuss Eggplant Parm With This Easy Trick serves 8 original recipe by Food & Wine.
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