Grandma's Italian Eggplant Parmigiana
This heirloom Italian family recipe came stateside with my grandmother when she immigrated from Italy. Growing up in a house that had Italian sauce being made every Sunday, this eggplant was always a favorite. Using good quality ingredients is critical for this recipe. It is very time consuming and laborious. It would be a shame to invest all of this time and effort with inferior ingredients only to be let down when you eat it later.
Gallery
Recipe Summary
Ingredients
12
Original recipe yields 12 servings
Directions
Tips
Cook's Notes:
Make sure your eggplants aren't too big or you risk seeds and possibly bitterness.
Refrigerate leftovers. I sometimes like cold eggplant the next day better than fresh out of the oven!
Nutrition Facts
Per Serving:
569 calories; protein 35.6g; carbohydrates 33.1g; fat 32.7g; cholesterol 145.9mg; sodium 2463.2mg.
Full Nutrition