Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
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Italian Style Eggplant Parmesan Melanzane alla Parmigiana Recipe
Details
- Servings: 6
- Diet: High-Fiber, Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- Vegetable oil, for frying
- 2 pounds eggplant, sliced 1/4 inch thick
- Kosher salt
- 1 1/4 cups tomato sauce (see note above)
- 3/4 pound shredded fresh mozzarella
- Torn fresh oregano leaves from about 4 sprigs
Instructions
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