We enjoy traditional eggplant parmigiana (with breaded & fried eggplant) but often don’t have the time to prepare it so we found this “naked” version works almost as well.
We pre-bake the raw eggplant slices, then layer them in a baking dish with our favorite pasta sauce, then top with some grated cheese and Bookbinder’s bread crumbs. We like to use the Hot N Spicy breadcrumbs, which adds a real zing to the dish.
We hope you enjoy the recipe!
~Recipe submitted by Liz Davis