a Ministry of Food and Family...

Sunday, May 19, 2019

Eggplant Parmesan in the Oven...


Eggplant Parmesan is as easy as pie in the oven. Wash and slice two medium/large sized eggplants. Layer in a glass baking dish in this way: olive oil, eggplant, tomato sauce, dried herbs, and parmesan cheese... repeat until the dish is full. I like to pour soup stock around the dish edges to make it brimming with liquid only because I like it juicy. Lastly, bake at 375  until nearly bubbling over.


Serve with garlic toast and a green garden salad...


~ Tutti a Tavola!

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