Eggplant Parmesan

Name: Eggplant Parmesan
Yield: makes 6 to 8 servings
Ingredients: 1/2 cup vegetable oil, or as needed; 1 large eggplant (about 1 1/2 pounds); 2 large eggs; 1/2 cup Italian-style dry bread crumbs; 1 1/4 cups grated Parmesan cheese; 4 cups Beef Bolognese (page 111) or 1 26-ounce jar store-bought bolognese or marinara; 8 ounces mozzarella cheese, thinly sliced

December 9, 2011

I first learned this dish for my good friend Lake Bell, a vegetarian I really wanted to have over for dinner. When I don’t have vegetarians at the table, I serve this as a side dish, but even my meat-loving friends like it so much that sometimes they make it their whole dinner with a salad of romaine lettuce and Grey Moss Inn White French Dressing (page 160).

Recipe notes

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