Alexs Eggplant Parmigiano with Fresh Mozzarella
Ingredients
- 1/4 Cup extra-virgin olive oil
- 3 medium yellow onions, peeled, halved and cut into thin slices
- 6 cloves garlic, peeled and “pressed” or micro planed
- Kosher salt
- 1 Teaspoon red pepper flakes
- 1 Tablespoon granulated sugar
- 3 twenty eight-ounce cans of whole San Marzano Plum tomatoes
- 2-3 Cups water
- 2 1/2 Pounds eggplant-washed and cut into half inch thick rounds
- Kosher salt
- Olive oil
- 1 1/2 Pound Fresh Mozzarella (Maplebrook Farm), cut into thin slices
- 1/2 Cup Parmesan cheese, grated
- 1/2 Cup Provolone cheese, grated
Instructions
Alex’s Eggplant Parmigiano with Fresh Mozzarella serves 6 original recipe by The Daily Meal.
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