Eggplant Parmigiana
Becky Goertemoeller
ingredients
- 2 medium, firm white Eggplants
- 5 tsp. Butter, softened
- 3 tsp. Parmesan Cheese
- 1/2 tsp. salt
- 1/2 tsp. Pepper
- 1 tsp. parsley
directions
Slice Eggplant (you don’t need to peel the white ones). Mix butter with Parmesan cheese. Spread on eggplant. Sprinkle with salt and pepper. Bake at 375 degrees for 20-25 minutes. Sprinkle with parsley.
Source: Ellen Goertemoeller (Lauren's Grandma)
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