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Baked-Eggplant Parmesan Recipe. Bake rather than fry for less mess and less fat.

Crispy, Buttery Potatoes Anna is an elegant side dish for Easter or any occasion! | Neighborfoodblog.com

Baked Eggplant Parmesan For the Eggplant: 2 medium eggplant (about 2 pounds) cut crosswise into 1/4-inch-thick rounds 1 tablespoon kosher salt 4 cups breadcrumbs 1 cup grated Parmesan (about 2 ounces) Salt and freshly ground black pepper 1 cup all-purpose flour 4 large eggs 6 tablespoons vegetable oil For the Tomato Sauce: 2 cans (

Delicious & Simple ~ Parmesan Baked Tomatoes! *tomatoes *grated Parmesan *fresh oregano * salt n pepper *olive oil

YUM! Recipe of the Day: Hearty eggplant easily takes the place of chicken or veal for a satisfying meatless meal. Serve with a big green salad! Baked Eggplant Parmesan: bit.ly/Q7kn9h

Eggplant is hearty enough to replace chicken or veal for a satisfying meatless meal. Dredging and panfrying the eggplant slices adds crunch and flavor, before smothering them in the pan with spicy marinara sauce. Serve with a big green salad.   Baked Eggplant Parmesan   For the spicy tomato sauce: 2 Tbs. olive oil 4 large cloves garlic, chopped