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A great alternative for people who don't like the mushiness of other similar recipe. Adding the sauce at the last moment allows the eggplant to keep their outside a bit crispy and the inside soft but meaty. Any other Italian cheese can be used. For example: Bella Lodi or Grana Padano for the Reggiano, cacciocavallo or fontina instead of the Provolone... The mozzarella is used for texture rather than taste and refers to the partially dried version, not the fresh type. The recipe's instructions are for individual portions, but this can be done in a bread pan, unmolded and then sliced instead, making it into an Eggplant Napoleon. If you try that technique instead make sure that you press the eggplants tight instead of just layering them so you can actually unmold something that holds together.
Units: US | Metric
Serving Size: 1 (358 g)
Servings Per Recipe: 4
The following items or measurements are not included: