Baked Eggplant Parmigiana Recipe

Name: Baked Eggplant Parmigiana Recipe
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 (660ml) 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

nonnapias.ca

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 (660ml) 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