Eggplant Parmigiana

Ingredients

• 6-8 small Italian eggplants

• 2-3 cups tomato sauce

• 12-16 oz fresh mozzarella, cubed

• 1 cup breadcrumbs

• ¾ cup grated Parmigiano Reggiano or Pecorino Romano

• 2-3 tbsp extra virgin olive oil

• Salt, as needed

• Fresh basil, optional

For the complete recipe and full preparation details, download the full version below.