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Recipes @PortaMangiare

View my complete profile. Monday, December 28, 2009. Flour for dregging (about 2 cups). 1/2 Cup grated Parmigiano (for frying). A 26 ounce jar of Pasta Sauce (or see recipe for "Sunday Gravy"). Olive oil for frying. 1/2 pound mozzarella cheese - sliced thin. 1/4 cup grated Romano or Parmigiano (for baking). Preheat oven to 350 degrees. Peel the eggplant and slice very thin - about 1/8". Optional: Lay the slices on paper towel and sprinkle with sea salt. After 30 minutes, rinse and drain the slices).

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View my complete profile. Monday, December 28, 2009. Flour for dregging (about 2 cups). 1/2 Cup grated Parmigiano (for frying). A 26 ounce jar of Pasta Sauce (or see recipe for Sunday Gravy). Olive oil for frying. 1/2 pound mozzarella cheese - sliced thin. 1/4 cup grated Romano or Parmigiano (for baking). Preheat oven to 350 degrees. Peel the eggplant and slice very thin - about 1/8. Optional: Lay the slices on paper towel and sprinkle with sea salt. After 30 minutes, rinse and drain the slices).

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1 followers

2 blog archive

3 eggplant parmigiano

4 about me

5 ingredients

6 2 medium eggplants

7 1/8 tsp pepper

8 5 eggs

9 method

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Recipes @PortaMangiare | portamangiare.blogspot.com Reviews

https://portamangiare.blogspot.com

View my complete profile. Monday, December 28, 2009. Flour for dregging (about 2 cups). 1/2 Cup grated Parmigiano (for frying). A 26 ounce jar of Pasta Sauce (or see recipe for "Sunday Gravy"). Olive oil for frying. 1/2 pound mozzarella cheese - sliced thin. 1/4 cup grated Romano or Parmigiano (for baking). Preheat oven to 350 degrees. Peel the eggplant and slice very thin - about 1/8". Optional: Lay the slices on paper towel and sprinkle with sea salt. After 30 minutes, rinse and drain the slices).

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portamangiare.blogspot.com

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Recipes @PortaMangiare: December 2009

http://www.portamangiare.blogspot.com/2009_12_01_archive.html

View my complete profile. Monday, December 28, 2009. Flour for dregging (about 2 cups). 1/2 Cup grated Parmigiano (for frying). A 26 ounce jar of Pasta Sauce (or see recipe for "Sunday Gravy"). Olive oil for frying. 1/2 pound mozzarella cheese - sliced thin. 1/4 cup grated Romano or Parmigiano (for baking). Preheat oven to 350 degrees. Peel the eggplant and slice very thin - about 1/8". Optional: Lay the slices on paper towel and sprinkle with sea salt. After 30 minutes, rinse and drain the slices).

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Recipes @PortaMangiare: Eggplant Parmigiano

http://www.portamangiare.blogspot.com/2009/12/eggplant-parmigiano.html

View my complete profile. Monday, December 28, 2009. Flour for dregging (about 2 cups). 1/2 Cup grated Parmigiano (for frying). A 26 ounce jar of Pasta Sauce (or see recipe for "Sunday Gravy"). Olive oil for frying. 1/2 pound mozzarella cheese - sliced thin. 1/4 cup grated Romano or Parmigiano (for baking). Preheat oven to 350 degrees. Peel the eggplant and slice very thin - about 1/8". Optional: Lay the slices on paper towel and sprinkle with sea salt. After 30 minutes, rinse and drain the slices).

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Recipes @PortaMangiare

View my complete profile. Monday, December 28, 2009. Flour for dregging (about 2 cups). 1/2 Cup grated Parmigiano (for frying). A 26 ounce jar of Pasta Sauce (or see recipe for "Sunday Gravy"). Olive oil for frying. 1/2 pound mozzarella cheese - sliced thin. 1/4 cup grated Romano or Parmigiano (for baking). Preheat oven to 350 degrees. Peel the eggplant and slice very thin - about 1/8". Optional: Lay the slices on paper towel and sprinkle with sea salt. After 30 minutes, rinse and drain the slices).

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