Bake in a hot oven, 375F for 30 minutes.
Serve with crusty bread and a small salad.
This is the easy version. For a more complicated version, visit an Italian cookbook. I cannot tell the difference any more.
Rediscover food in its simple, pure form. This blog is about being comfortable in the kitchen, utilizing simple recipes with everyday ingredients.
Sunday, December 5, 2010
Sunday Suppers
Bake in a hot oven, 375F for 30 minutes.
Serve with crusty bread and a small salad.
This is the easy version. For a more complicated version, visit an Italian cookbook. I cannot tell the difference any more.
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Wow! Woweeee...!
ReplyDeleteI love eggplant parmigiana!
And fixed with zucchini ... oh yummy!
That reciipe looks soooo easy.
I'm going to try fixing it this week!
Thank you so much for the great recipes
Note: I make my tomato sauce by putting a can of tomatoes in the blender and pulsing a couple of times until small pieces of tomatoes can still be found, yet it looks saucy and is quite runny.
ReplyDeleteGreat hint for making tomato sauce.
ReplyDeleteThanks for visiting my blog.
I invite you to become a follower if you like.
Have a great week :)
Love Eggplant Parmesan and this looks so easy and delicious! Thanks for another great recipe!
ReplyDeleteThat looks delicious, and I must try your tomato sauce idea. This sort of vegetarian food is delightful.
ReplyDeleteMise,
ReplyDeleteI come from a peasant background, where everything is used, including adapting recipes easily. Thanks for stopping by.
That's how I make mine too. Great minds...
ReplyDeleteWow, sounds delicious. It looks like a great way to use eggplant!
ReplyDelete