Phyllis’ Eggplant Parmigiana

Name: Phyllis’ Eggplant Parmigiana
Ingredients: 3 large eggplants (preferably longer rather than rounder in shape as they have fewer seeds); Extra Virgin Olive Oil; 1 cup each grated Mozzarella, Provolone or Italian Fontina cheese (or more to your taste); Marinara sauce; 1/2 cup finely grated Parmigiano Reggiano; Bread crumb topping; 1 (28 oz.) tin of Italian plum tomatoes, diced fine; 3 – 4 Tbsp. Extra Virgin Olive oil; 1 Small onion, chopped fine; 1 large clove garlic, minced; 1/4 – 1/3 cup dry white wine; 1 Tbsp. each chopped fresh basil & oregano (you can substitute 1 tsp. dried oregrano); Optional: a few chili flakes

www.oracibo.com

Try Phyllis' delicious Eggplant Parmigiana, grilled over a wood fire and layered with mozzarella and marinara for a flavorful Mediterranean main dish. Makes 8 servings.

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Ingredients

3 large eggplants (preferably longer rather than rounder in shape as they have fewer seeds)
Extra Virgin Olive Oil
1 cup each grated Mozzarella, Provolone or Italian Fontina cheese (or more to your taste)
Marinara sauce
1/2 cup finely grated Parmigiano Reggiano
Bread crumb topping
1 (28 oz.) tin of Italian plum tomatoes, diced fine
3 – 4 Tbsp. Extra Virgin Olive oil
1 Small onion, chopped fine
1 large clove garlic, minced
1/4 – 1/3 cup dry white wine
1 Tbsp. each chopped fresh basil & oregano (you can substitute 1 tsp. dried oregrano)
Optional: a few chili flakes