Eggplant Parmigiana
Delicious Eggplant Parmigiana with a smooth tomato sauce and melted mozzarella. Perfect for dinner!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.feedinc.net.
Ingredients
- 1 large (or two small) eggplants
- 1 x 400g tin diced (or pureed) tomatoes
- 1/4 onion, diced
- 1 garlic clove, minced
- 10-15cm stick of celery (leave whole)
- 1/2 TBS chopped parsley
- 3-4 basil leaves, chopped
- Grated mozzarella cheese (tasty cheese would also be okay)
- Parmesan cheese to sprinkle
- Extra virgin olive oil
- Salt + pepper
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