I tried a new recipe from a lovely cookbook the other night and felt obliged to share it's ease and simplicity with you. I've been vying for eggplant parmigiana ever since I spotted those deep purple beauties at the farmer's market, and this dish was simply delicious. The recipe can be found amongst the pages of Jame's Beards American Cookery, a book that should be a staple in the kitchen, so I strongly urge that you give it a try. It surely won't disappoint. :)
(Recipe details listed at the bottom of the post).
(Recipe details listed at the bottom of the post).



For this dish you will need:
2 medium or 1 large eggplant
2 chopped garlic cloves
Olive oil
1 lb mozzarella cheese
1 1/2 cups tomato sauce
grated Parmesan cheese
salt & pepper
2 chopped garlic cloves
Olive oil
1 lb mozzarella cheese
1 1/2 cups tomato sauce
grated Parmesan cheese
salt & pepper
Mmm...i hope you delight in it as much as I did.
1 comment:
My mom made me this when I was at the end of my pregnancy - supposedly, it's labor-inducing. No such luck with me, but it was delicious!
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