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88aae0f8 2465 41fc ab77 624468fbeb37  2016 09 05 18 44 54
sdebrango
sdebrango

Using fresh tomatoes and eggplant I made a tomato and eggplant parmigiana with garlic Parmesan bread crumbs. Roasted tomatoes and eggplant, ricotta, fresh mozzarella, grated cheese and breadcrumbs. Roast the tomatoes and eggplant at 375, heat olive oil and butter in a skillet add minced garlic and shallot, cook to soften and add breadcrumbs, toast until golden brown. Let cool and add grated cheese and parsley. Mix ricotta with egg and parm season with salt and pepper. Layer the casserole starting with tomatoes, then eggplant, sprinkle with breadcrumbs then spoons of ricotta. Top with more breadcrumbs and mozzarella and bake at 375 until browned and bubbly. #notrecipe