Saturday, April 25, 2009

Eggplant Parmigiana

As I promised a few, I have posted my recipe for eggplant parmigiana. This recipe is shown with photos in this gallery. Click on the first thumbnail and then scroll through and read the captions.

Ingredients: Eggplant peeled and cut into 1/2" disks
Rice Flour to keep oil from being absorbed by eggplant
2 eggs beaten
Italian Bread Crumbs
Basalmic Vinegar
Large Can of Crushed tomatoes for Marinara Sauce.
(save some for another day)
Parmesian cheese (fresh)

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