Baked-eggplant Parmesan

Page 72

Cuisine: Italian | Course Type: Main Courses

(1 review)

Tags: Parmigiana

Recipe Reviews

A very tasty Eggplant Parmigiana variation, with the eggplant baked first in the oven before the whole thing is baked in sauce and cheese. It does take some time, however - minimum of 90 minutes and closer to 2 hours.

The eggplant rounds are extremely tasty out of the oven and I'm tempted to try this again in a deconstructed form, as you lose the crunchy, chewy texture once it's all smothered in cheese. I would put a round on a plate, a dollop of sauce, some cheese and then broil it quickly to melt the cheese.

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