The Best-Ever Eggplant Parmigiana | Saveur
SAVEUR editor-in-chief Stacy Adimando teaches us her grandma's secrets to eggplant parmigiana—here's how to get the texture and flavor just right.
Ingredients
- 2 (28-oz.) cans plum tomatoes with their juices
- 3 Tbsp. extra-virgin olive oil
- 6 large garlic cloves, peeled
- Kosher salt
- Freshly ground black pepper
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