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Mark Bittman’s Eggplant Parmesan

Image of Mark Bittman’s Eggplant Parmesan from New York Times Cooking

Mark Bittman’s Eggplant Parmesan

from New York Times Cooking

Summer

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Ingredients Notes 0

1.000 Onion (Wiki) Explore
2.000 Pound Eggplant (Wiki) Explore
2.000 Pound Fresh plum tomatoes (Wiki) Explore
Parsley (Optional) (Wiki) Explore
Olive oil (Wiki) Explore
Parmesan cheese (Wiki) Explore
Salt and pepper (Wiki) Explore