An easy, quick, and cheap vegetarian dish. Just enough pasta sauce to make a delicious eggplant Parmesan. No soggy eggplant here! Both the veggie and meat lovers in your life will love this recipe.
This is a very nice change from the usual parmigiana. I didn't fry the eggplant though. I baked them. Thank you for the recipe.
Read MoreTasty & easy, but 1 slice does NOT a serving make. Very deceiving portion size, since most folks would probably have 2 slices, so I doubt that 1 lrg. eggplant will yield 24 slices. Nevertheless, it as very tasty. I served it over spaghetti. I always bake my eggplant slices instead of doing them in a frying pan, b/c they absorb cooking oil like a sponge, and that just adds to the calories & fat.
Read MoreTasty & easy, but 1 slice does NOT a serving make. Very deceiving portion size, since most folks would probably have 2 slices, so I doubt that 1 lrg. eggplant will yield 24 slices. Nevertheless, it as very tasty. I served it over spaghetti. I always bake my eggplant slices instead of doing them in a frying pan, b/c they absorb cooking oil like a sponge, and that just adds to the calories & fat.
This is a very nice change from the usual parmigiana. I didn't fry the eggplant though. I baked them. Thank you for the recipe.
