New Wave Eggplant Parmigiano
Ingredients
- 2 large eggplants, about 2 pounds
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh tomatoes, peeled, seeded, and juiced or quality canned diced tomato
- 1 tablespoon fresh basil leaves
- 1 garlic clove
- Sea salt
- Fresh ground black pepper
- 4 ounces mozzarella, thinly sliced, broken into pieces
- 3 tablespoons grated Parmesan
Organization Tags
Tags easily organize your Recipe Library
Comments