Baked Eggplant Parmigiana Recipe - Nonna Pia's US
Eggplant Parmesan instead of lasagna to skip the unnecessary carbs and still enjoy all the cheesy goodness.
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Ingredients
- 4 tbsp (60ml) extra-virgin olive oil
- 2 large eggplants, about one lb (454g) each, cleaned and cut into ½ -inch (1.25cm) slices
- Salt
- freshly ground black pepper
- 1 jar (19.4oz) Nonna Pia’s Siciliana Sauce
- 1 lb (454g) fresh mozzarella, cut into 1/8-inch slices
- 1/2 cup (125ml) grated parmesan
- 1 lb (454g) provolone cheese, grated
- 1 handful basil leaves, finely julienned
- 3 tbsp (45ml) finely chopped oregano leaves
- 1 cup (250ml) fresh breadcrumbs
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