Aubergine Parmigiana My Style Recipe


  • 2 ounce Virgin extra virgin olive oil
  • 2 lrg Aubergines,, about 2 pounds
  •     Salt and pepper
  • 2 c. Basic tomato sauce
  • 1 bn Fresh basil leaves,, in chiffonade
  • 1 lb Fresh mozzarella,, sliced 1/8th-inch thick
  • 1/2 c. Freshly grated Parmigiano-Reggiano cheese
  • 1/4 c. Fresh bread crumbs,, lightly toasted under broiler


Preheat Oven To 450 Degrees. Oil A Baking Sheet With The Virgin Extra Virgin Olive Oil. Slice Each Aubergine Into 6 Pcs, Each About 1 To 1 1/2 Inches Thick. Lightly Season Each…

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