p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Eggplant Parmezano

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Here’s the Eggplant Parmezano from The Uncheese Cookbook. I used tomato puree from the freezer instead of fresh tomatoes. It was a lovely eggplant, but I wish I had been patient and broiled it a little longer in the first step. I thought it had broiled enough and that it would cook further in the sauce, but ultimately it still had a bit of a spongy-undercooked eggplant vibe. Ah, well. The sauce was tasty enough to make up for it.

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Written by phdelicious

September 23, 2008 at 3:39 pm

Posted in Meals

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