Today’s Eggplant Parmesan


  • 3 medium eggplants, peeled, cut lengthwise into 1Ž2-inch slices (about 6 slices per eggplant)
  • ¼ c extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 T dried Italian herb mix
  • 1 t coarse salt
  • Freshly ground black pepper
  • 8 oz sliced provolone cheese
  • + 4 more ingredients
    • 1 c shredded parmesan or Asiago cheese
    • 5 c favorite marinara sauce
    • 8 fresh basil leaves, whole
    • Nonstick cooking spray

Place eggplant slices on a large pan or platter, drizzle with olive oil, sprinkle with Italian herbs, minced garlic, salt and pepper. Let stand 5 minutes, pressing garlic into eggplant. Preheat oven to 350F. Heat a large nonstick grill pan over medium-high heat. Spray pan with oil and saut ...

View full recipe at Relish


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