Ingredients
Serves 6
¼ cup olive oil
1 small white onion
2 tbsp shallots, diced
2 cloves of garlic, minced
20 basil leaves, shredded
pinch of red pepper flakes
salt/pepper
3 15 ounce cans crushed or diced tomatoes
2 medium eggplants, sliced lengthwise into half-inch thick pieces
1 ½ cups grated parmesan
10-12 ounces ricotta
1 ½ cups shredded mozzarella
about 2 cups of oil for frying
1 cup of flour for dredging
¼ cup olive oil
1 small white onion
2 tbsp shallots, diced
2 cloves of garlic, minced
20 basil leaves, shredded
pinch of red pepper flakes
salt/pepper
3 15 ounce cans crushed or diced tomatoes
2 medium eggplants, sliced lengthwise into half-inch thick pieces
1 ½ cups grated parmesan
10-12 ounces ricotta
1 ½ cups shredded mozzarella
about 2 cups of oil for frying
1 cup of flour for dredging
Description
Eggplant Parmigiana Recipe. Make Sauce First (if Making Yourself): Heat Olive Oil In Saucepan Over Medium Heat And Add Garlic, Shallot, Onion And…
Nibbledish
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