Deborah Madison's Summer Eggplant Parmesan | Two Jade Bowls

Name: Deborah Madison's Summer Eggplant Parmesan | Two Jade Bowls
Ingredients: 1 1/2 pounds eggplant; olive oil; tomato sauce (I like to use Marcella Hazan’s sauce, but feel free to use another fresh tomato sauce recipe); basil leaves; 4 ounces fresh mozzarella (I have also had good results with goat cheese); grated parmesan

twojadebowls.com

Deborah Madison's Summer Eggplant Parmesan, a light and delicate take on eggplant parmesan for summer suppers.

View Original

Share this recipe:

Ingredients

1 1/2 pounds eggplant
olive oil
tomato sauce (I like to use Marcella Hazan’s sauce, but feel free to use another fresh tomato sauce recipe)
basil leaves
4 ounces fresh mozzarella (I have also had good results with goat cheese)
grated parmesan