Eggplant Parmesan
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Cooking tools:
- Oven
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- Baking pan
- Parchment paper
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Plate
Ingredients
- 3 tablespoons olive oil, in all
- 1 medium eggplant
- 2 cups diced fresh tomatoes
- 1 teaspoon minced garlic
- ½ cup small diced onions
- ¼ cup small diced celery
- 2 tablespoons tomato paste (No Salt Added)
- ½ cup unsalted chicken stock or vegetable stock
- 2 teaspoons Chef Paul Prudhomme’s Herbal Pizza & Pasta Magic®
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 2 teaspoons grated Parmesan cheese
- 1 (8-ounce) buffalo mozzarella cheese log or ball
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