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Eggplant Parmigiana

Eggplant Parmigiana


  • 2 Large Eggplant, cut in 1/8 inch slices
  • 1/2 cup grated Parmesan cheese
  • 2 Cups of home made Marinara Sauce
  • 1 bunch of fresh Basil


Evenly spread 3/4 Cup Marinara sauce on the bottom of the 11” skillet. Layer ½ of the eggplant slices, then cover it with 1/2 cups sauce, and Parmesan cheese; repeat. Top with remaining eggplant and sauce and sprinkle with Parmesan. Cover with the lid and bake on top of the stove for 20 minutes.
"The cure of a part should not be attempted without treatment of the whole. No attempt should be made to cure the body without the soul, and if the head and body are to be healthy, you must begin by curing the mind"