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Aubergine Parmesan (Eggplant Parmigiana)
Ingredients:
2 large aubergines (eggplants), sliced into ½-inch rounds
Salt (for purging bitterness)
Olive oil (for frying or baking)
2 cups marinara sauce (homemade or store-bought)
1½ cups grated mozzarella
½ cup grated Parmesan cheese
1 cup breadcrumbs (optional, for breaded version)
2 eggs (optional, for breading)
Fresh basil leaves (optional, for layering or garnish)
Instructions:
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