Eggplant parmigiana

Eggplant parmigiana

By
From
Modern Italian Food
Serves
10
Photographer
Earl Carter

Another classic dish that can be eaten hot or cold in the summer months when eggplant are in season. When you embark on this dish, there is no point making a small one, so I suggest a 30 cm x 40 cm baking dish or thereabouts.

Ingredients

Method

Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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