Make-Ahead Creamy Macaroni and Cheese
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Make This Layered Eggplant Parmigiana recipes
Ingredients
- 3 large eggplants, cut into 1/2-inch thick rounds
- olive oil
- 8 cups tomato sauce
- 14 ounces Parmesan cheese, grated
- 3 balls (about 13 ounces) smoked scamorza or fior di latte (fresh mozzarella), sliced
- 1 bunch basil, leaves picked
- 4 tomatoes, sliced
Instructions
Make This Layered Eggplant Parmigiana recipes serves 7 original recipe by Food Republic.
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