Monday, July 9, 2007

Eggplant Parmigiano

I have been thinking for awhile that an good recipe for Eggplant Parmigiano would make an excellent vegetarian addition to the Gringo Perdido menu, so I read through several recipes and chose two to try. This was the first one. The eggplant was dredged in crumbs before being fried, then lathered with this excellent tomato/carrot sauce, and topped with grated mozzarella. They were good, but I want to try the other recipe, which is a bit different, before making a decision.
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