Eggplant Parmigiana

This recipe is a lighter version than the traditional one. Instead of flouring and frying the slices of eggplant I roast them in the oven. The dish can be assembled ahead of time and baked when you are ready to serve it. It can also be reheated with great result. 2½ pounds firm eggplant, peeled … Continue reading Eggplant Parmigiana