Friday dinner plus red wine Eggplant Parmesan 3 medium-large eggplants, cut crosswise into ½-inch slices Olive oil 1 large onion, finely chopped 1 large clove garlic, thinly sliced 1½ teaspoons dried oregano 1 28-ounce can no-salt plum tomatoes or crushed tomatoes 1 tablespoon red wine vinegar ½ cup (packed) fresh basil leaves (or not) Salt and freshly ground black pepper ½ cup freshly grated Parmigiano-Reggiano, or as needed 1/3 cup fine dry bread crumbs 1 tablespoon chopped fresh oregano leaves
Posted on: Sat, 03 Aug 2013 01:38:28 +0000
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