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Eggplant Parmigiana
Posted July 22, 2011 by Victory Farms
Andrea Westcot The eggplant can be replaced with zucchini or even with sliced fennel. Adapted from Jamie Oliver, Jamie's Italy (NY: Hyperion, 2006), 266. This eggplant parmigiana is so much lighter than the Italian-American version - rather than breading and frying the eggplant, the slices are grilled, layered with a fresh tomato sauce, and topped with breadcrumbs and cheese. The flavor is dominated by the vegetables, rather than the breading and the cheese. Jamie Oliver's recipes tend to eschew exact measurements - so some of the ingredients are measured in "handfuls." In other words, use as much or as little as you like.

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