Eggplant Parmigiana, American style from Salt to Taste: The Key to Confident, Delicious Cooking by Marco Canora and Catherine Young

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TinyCitiKitchen on April 14, 2024

    Straightforward and delicious. The simple tomato sauce makes a vat and will probably be my new go-to for sticking the freezer. I used a LOT more bread crumbs that recipe indicated - enough more that it must be a typo and not me being overly lavish!recipe says serves 6 but I only got 4 reasonable main course portions. Next time I make this, I’d use more of that sauce (3 cups) and increase the eggplant (1 more med or 2 more small) to get up to 6. In which case a lasagna pan might be needed rather than the recommended 8x11

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