This is a great step-by-step eggplant Parmesan recipe. What we love is that this recipe is fancy enough for a special occasion but easy enough to cook anytime. We loved the dredging method.

TIP #1: Always end the last layer with sauce then cheese. TIP #2: Set aside some sauce for serving at the table.Some like a lot of sauce and some don’t, so it’s good to have it available. TIP ...

Cook over moderate heat ... ending with a layer of eggplant and a thick layer of tomato sauce. Sprinkle the remaining parmesan on top. 5. Wrap the entire pan in foil and set it on a large rimmed ...

the only wrong way to make eggplant parm is mushy, everyone seems to be in agreement there. So, knowing when and why to peel can help you get the best out of this awesome veggie that's actually a ...

With the high cost of groceries, I want to ensure I'm not spending money to make a meal that I'm not crazy about. That's why I decided to try a few eggplant Parmesan recipes from some of my ...

Simmer over medium-high and cook, stirring constantly ... In a greased baking pan, layer the baked eggplant, followed by half of the mozzarella and half of the Parmesan, and then basil leaves.

Chicken parmesan usually consists of three ingredients: boneless chicken cutlets, thick marinara sauce, and mozzarella cheese ...

Add sausage and cook until no longer pink ... Place breadcrumbs in another bowl. Slice eggplant around 1/4-inch thick and dip each slice into egg mixture, then into breadcrumbs.

Add butter, 1/2 cup Parmesan and chopped parsley and ... Working in batches, add the eggplant in a single layer and cook 5 to 6 minutes per side, using tongs to flip, until golden.