Easy, fast, tasty, AND fun to make – EGGPLANT PARM – as we know it. We do a little different – a little lighter – but you can turn up the volume on the mozzarella and parmigiana cheese. Anna loves it – I love – JOIN US.
INGREDIENTS
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Simple skillet sauce = 1 bottle or 1 can (Don’t forget – garlic sauteed in a bit of olive oil and even a couple of parsley stems. Pour the sauce AND basil. )
Now for the layering
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Eggplant = 3 large (Get those babies sliced. Then layer them in a colander with salt sprinkled – between each slice layers. Have the eggplant water drain out) DON’T FORGET TO RINSE after or
you’ll have Salty Eggplant Parm)
Prepared Sauce = see above
Parmigiana cheese grated = 2 handfuls minimum
Mozzarella – go for the fresh one – not more expensive – just more delicate – less fatty and good
Fresh Basil between layers – not required – just more Italian
Parsley = small handful – not required – just get a bit of color between the layers
Grated bread crumbs = 2 handfuls in total