Eggplant Parmesan

Sweet, silky, and absolutely delicious, this breading-free version of eggplant parm made in Italy is well worth trying, especially in late summer .

2 eggplants (sliced 1/4 inch thick)
2 cups marinara sauce
1/2 cup mozzarella cheese (grated)
1/4 cup parmigiano-reggiano (grated)
1. Salt the eggplant slices and let them sit for 30 minutes.
2. Rinse the eggplant and pat dry.
3. Broil the eggplant until golden brown on both sides, about 3-4 minutes per side.
4. Place the eggplant on the bottom of a baking pan.
5. Spread the marinara sauce on top of the eggplant.
6. Spread the cheese on top of the marinara sauce.
7. Bake in a preheated 350F oven until the cheese is golden brown, about 20-30 minutes.


Source : allrecipes.Com

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