Spread 1/2 cup of the tomato sauce over the eggplant. Top with a few mozzarella slices and sprinkle with 3 tablespoons of the parmesan. Tear one-third of the basil leaves over the cheese.
Line the bottom with a single layer of eggplant. Spread 1/2 cup of the tomato sauce over the eggplant. Top with a few mozzarella slices and sprinkle with 3 tablespoons of the parmesan. Tear one-third ...
Camillus, N.Y. — Eggplant parmesan is a finicky, time-consuming dish, so you’ll excuse my surprise over Boom Boom Italiano’s version. Many restaurants use frozen eggplant slices or bake it ...