In the Kitchen: Baked Eggplant Parmesan

In the Kitchen
main bkg

Chef Nick Rabar from Avenue N is in the kitchen today making baked eggplant parmesan.

  • 2 Eggplants, peeled, thinly sliced, lightly breaded, baked
  • 3 cups Tomato Sauce
  • 1/2 cup Caramelized Onions
  • 2 cups Arugula
  • 1/2 cup Mozzarella Cheese, shredded
  • 1/2 cup Provolone Cheese, shredded
  • 1/4 cup Parmesan, grated
  • 1/8 cup Basil, chopped
  • 1/8 cup Parsley, chopped
  1. In a casserole dish add a layer of baked, breaded eggplant.
  2. Sauce generously, add mozzarella, provolone, onions, arugula and herbs.
  3. Repeat layering until casserole if full.
  4. Top with herbs and parmesan.

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