Traditional Panzanella
Traditional Panzanella might be a good recipe to expand your side dish repertoire. This recipe makes
Traditional Eggplant Parmigiana
Details
- Servings: 8
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 2 medium eggplants (1 ½ pounds total), cut into ¼-inch slices
- Coarse salt and pepper
- 2 cans (28 ounces each) whole peeled tomatoes, pureed
- 3 cloves garlic, smashed and peeled
- 1 ½ cups plain dried breadcrumbs
- ½ cup grated Parmesan or Pecorino Romano (2 ounces), divided
- 1 cup all-purpose flour
- 3 large eggs, lightly beaten
- 1 cup vegetable oil
- 1 pound fresh mozzarella, thinly sliced
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