Mix the cooked eggplant and the sauce at least 30 minutes before you plan to serve the dish, so the flavours can blend. This recipe makes a lot but the dish keeps well in the fridge. When you want ...
which is what I used in the other eggplant Parmesan dishes I tested. De Laurentiis' eggplant Parmesan was quick and easy to make. Aside from not having the right eggplant, this meal was easy to make.
The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version great (and, frankly, easy to make ... The New York Times. Food Stylist: Rebecca Jurkevich.
In a nonstick pan over medium heat, put in 2 tablespoons of oil and pan-sear the sliced eggplants until golden brown on both sides. In a separate pan over medium heat, put 1 tablespoon of oil and ...