Eggplant Parmesan

by Ken Viscidi



  1. Preheat oven to 450° F
  2. Slice eggplant, press eggplant slices onto yeast so both sides of slices are coated
  3. Place one layer of coated eggplant slices on a greased baking pan and top each slice with sauce, then cheese
  4. Repeat with another layer of coated eggplant slices
  5. Bake for about 35-40 minutes, or until cheese is fully melted
  6. Top with fresh basil and grated parmesan and serve.

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