Aubergine Parmigiana
2 servings
Ready in 20 min
Prep in 20 min
Preheat the oven to 350 F. Slice the eggplant lengthwise without cutting all the way through, therefore preserving the stem to keep everything together. Also slice your tomato and mozzarella cheese into the same number of openings you made in your eggplant.
Ingredients
- 1 eggplant
- 1 Tomato
- 0.5 cup tomato sauce
- 1 bar mozzarella cheese
- 0.5 cup panko breadcrumbs
- 1 tbsp olive oil
- 0.25 cup grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tbsp Ricotta cream (optional)
- 2 tsp Basil oil (optional)
Instructions
Source
- Source:
- URL Import
- Publisher:
- Domain:
- kitchenstories.com
- Author:
- Kelly Gillikin Schoueri
- Date:
- Feb 6, 2020
- Import Result:
- View Import
- Added By:
- @chinwahu