Luca's Eggplant Parmesan

Luca's Eggplant Parmesan
Photo by Fran Gealer


  • 1 ½ teaspoons extra-virgin olive oil
  • 6 slices Melted Eggplant
  • 6 fresh basil leaves, thinly sliced
  • 1 cup Pangrattato
  • 6 (2-ounce) pieces burrata or buffalo mozzarella cheese
  • 2 ounces freshly shaved Parmesan cheese
  • Slow-roasted Tomatoes

Preheat oven to 375°. Place eggplant slices on a jelly-roll pan. Top each with tomato half and 1 piece burrata or mozzarella. Bake at 375° for 7 minutes or until thoroughly heated and cheese starts to melt. Place on a platter, and drizzle oil over cheese. Top evenly with basil and Parmesan. Sprin...

View full recipe at My Recipes


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