Eggplant Parmesan
Eggplant Parmesan The first reasonably complex dish that my youngest daughter made on her own was this Eggplant Parmesan.
Ingredients
- 2 medium sized eggplants (about 1.5 pounds, total)
- olive oil
- salt
- 4-6 ripe, beautiful tomatoes, peeled and chopped
- 1 pound mozzarella cheese, sliced
- 1/4 pound Parmesan cheese, grated
- fresh garlic, oregano, basil, and parsley to taste
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