Eggplant is often associated with oil-and-cheese-rich eggplant Parmesan. This recipe takes all the elements of that classic dish and streamlines the preparation while cutting the fat substantially. For example, the eggplant is roasted in a hot oven with just a thin coating of oil, rather than fried in oil on the stovetop, and fat calories are kept to a minimum by using part-skim-milk ricotta and mozzarella cheeses
Customer Reviews for Eggplant with Tomatoes, Ricotta and Parmigiano-Reggiano
This product has not yet been reviewed. Click here to continue to the product details page.