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My Mother's Eggplant Parmigiana

Giulia Melucci
  • 75 minutes
  • Serves 4 to 6

INGREDIENTS

5

plum tomatoes

1/4 cup

Basil, leaves

1 tbsp

Garlic clove, medium

1

Shiny eggplant, large firm

1/4 tsp

Red pepper flakes

1/2 tsp

Salt

1 pinch

Salt

1/2 tsp

Sugar

1

olive oil + 1 teaspoon

1 tbsp

Olive oil

2 tbsp

Walnuts

2 tbsp

Bread crumbs, plain

3/4 cup

Mozzarella

1/2 cup

Pecorino, grated

1/4 cup

Red wine