Eggplant Parmesagn | Vanessa Moon
From the kitchen of Sharron Tavernier Another "intuitive" recipe from my friend Sharron (see Yummy Sketti). You can use ready made sauce from the store (Sharron isn't a purist). Sharron serves this...
Ingredients
- 2 eggplant, peeled and sliced 1/2″ to 1″
- eggs
- flour
- bread crumbs (Italian flavor is nice)
- oil
- 8 oz. mozzarella
- parmesan
- sauce
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