Eggplant Parmigiana | RICARDO
Ricardo's recipes : Eggplant Parmigiana
Keywords
- weekday recipe
- lunch
- vegetables
- eggplants
- vegetarian
- cheese
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Ingredients
- 3 large eggplants, cut lengthwise into slices ½ inch (1 cm) thick
- 3/4 cup (180 ml) olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- 1 can (28 oz/796 ml) crushed tomatoes
- 12 basil leaves, torn
- 1 ½ cups (150 g) mozzarella cheese, grated
- 3/4 cup (55 g) Parmesan cheese, freshly grated
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