Ten Minute Eggplant Parmigiana
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 3 tablespoons olive oil (more if it gets absorbed by the eggplant)
- 1 eggplant
- 1 (14 ounce) can diced tomatoes
- 1⁄2 cup heavy cream or 1/2 cup half-and-half
- parmesan cheese
- fresh basil
- 1⁄2 cup seasoned bread crumbs
- salt and pepper
directions
- Peel the eggplant. Cut into slices lengthwise, then cut into thin strips (1/4 to 1/2 inch).
- Sprinkle with salt if desired then rinse and drain well.
- Heat the oil in a large saute pan.
- Add the eggplant and cook till softened or golden brown.
- Add salt and pepper, bread crumbs, basil and cream.
- Stir and toss gently with parmesan cheese.
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RECIPE SUBMITTED BY
Work in a High School Library. Two grown children and have been cooking for what seems like forever, but never tire of trying new things.
I'm Italian American but like all kinds of good food.
Marcella Hazan's cookbook is a favorite.