Eggplant Parmigiana (Melanzane alla Parmigiana) from Lidia's Italy in America: More Than 175 Lovely, Tasty Recipes—and Their Stories—from All Parts of Italian America Today by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

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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

  • nicolepellegrini on August 30, 2019

    An excellent eggplant parm with a twist--a layer of garlicy spinach! I really enjoyed the twist that gave this recipe. I also liked that the eggplant is baked from start to finish instead of first frying, which made it much less oily and heavy. I cut the recipe slightly and made with only one layer of eggplant slices. S.O. gave it a big thumbs-up as well.

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