Servings: 6 to 8
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I'm going to try this recipe tonight. Husband only likes to eat things that are crispy (eye roll) so I'm not going to stack the eggplant. Instead I'm going to lay the slices on a baking sheet so that the edges can get crispy. Kinda like eating the corners of a casserole. It sounds like a great recipe!
Wow, best eggplant Parmesan I've ever had! Took 1.5 hours from start to finish, but it was so easy and every minute was worth it in the end! I used 16oz fresh mozzarella and Parmesan cheese instead of Grana Padano. I also didn't warm the sauce, and it didn't seem to matter so you save yourself a dish to clean :-) Served with pappardelle pasta like in the image.
I followed this recipe exactly. It was a bit time consuming but not difficult. Everyone raved over it; even my picky eater. I'll make it over and over again.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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