Eggplant Parmigiana from The Silver Palate Cookbook (page 169) by Julee Rosso and Sheila Lukins

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

  • FriedDumpling on September 20, 2021

    This is the best eggplant parmigiana I have ever made, along with the Quick Tomato Sauce from the same book, (which I did not puree). I added two ground dried hot peppers from the garden to the sauce. No peeling eggplant, no sauce in the middle layers, so you really taste the eggplant. The eggplant is only very barely pan fried, but uses lots of oil in the process. Delicious.

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