Eggplant Parmesan

Total Time:
2 hr 50 min
Prep:
40 min
Inactive:
40 min
Cook:
1 hr 30 min

Yield:
8 to 12 servings
Level:
Intermediate

Ingredients
  • Roasted Red Pepper Tomato Sauce:
  • 3 tablespoons olive oil
  • 1 large yellow onion, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 1/2 teaspoon red pepper flakes
  • 3 roasted red peppers, peeled, seeded and chopped
  • 2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
  • 1 (28-ounce) can crushed tomatoes
  • 3 tablespoons freshly chopped flat-leaf parsley
  • 3 tablespoons freshly chopped basil leaves
  • 1 tablespoon freshly chopped oregano leaves
  • Salt and freshly ground black pepper
  • Honey, to taste
  • Eggplant:
  • 5 cups fresh dried breadcrumbs (made from dried day-old bread)
  • Butter, for greasing the dish
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh oregano leaves
  • 1 tablespoon finely chopped fresh thyme leaves
  • Salt and freshly ground black pepper
  • 6 large eggs, beaten
  • 2 tablespoons water
  • 2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
  • All-purpose flour, for dredging
  • Vegetable oil, for frying
  • 12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced
  • 12 ounces grated fontina
  • 3/4 cup grated Pecorino Romano
  • Fresh basil leaves, torn
Directions
For the Roasted Red Pepper Tomato Sauce:

Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.

Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.

To dry out the bread crumbs:

Preheat the oven to 300 degree F.

Evenly spread the breadcrumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the breadcrumbs sit in the oven for 30 minutes or until just dry.

Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish and set aside.

Place the breadcrumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.

Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.

Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.

Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

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4.6 61
very good but a lot of work item not reviewed by moderator and published
Love it! Try it! The eggplant tastes like chicken a little! Perfect for Lent! It deserves FIVE STARS! item not reviewed by moderator and published
Super tasty and worth the effort. Very time consuming and a lot of dishes to clean. I did the roasted peppers earlier in the day but in hind sight. I also skipped the homemade breading and enhanced some store-bought seasoned crumbs with the fresh herbs. Bobby's pan must be bigger too because a standard cake pan only took two layers versus two and created a need to put foil under it while it baked. I still managed to fit in almost all of the eggplant and cheese. I'm pretty good in the kitchen and it took about 2.5 hours start to serving. item not reviewed by moderator and published
Amazing! I created an account just so I could share my review of this eggplant recipe! To save time, I used my favorite pasta sauce from Trader Joe's mixed with some red pepper sauce. I still sautéed the onions and garlic, but I added some finely chopped mushrooms I've been tried to get rid of. I also just used some shredded mozzarella and parmesan I already had in the fridge. I am looking forward to following the recipe completely when I have more time, but I can't imagine how much more amazing it could possibly get. Absolutely delicious, and I was able to prepare the whole thing in under 2 hours! item not reviewed by moderator and published
This is amazing. I make my own simpler sauce using 3 28 oz cans of tomatoes or 10 lbs of fresh tomatoes (when in season), an onion, couple cloves of garlic, 1-2 teaspoons of italian herbs, 2 bay leaves, and 1/2 cup of olive oil and simmer it for 2+ hours. Sometimes a little sugar too if the tomatoes are too acidic. What does it for me is the breading and cheeses in this eggplant parm. I don't use fresh herbs (forgot I had some parsley) and used 1 tablespoon of dried italian herbs. Maybe sometime I will make it Bobby's way with his sauce. This is the bomb with any homemade sauce. item not reviewed by moderator and published
This was delicious!! I am making it again and hoping to freeze it. Let me know if anyone had success with freezing this dish. Going to freeze after assembly but before the baking. My family LOVED it! Note: an immersion blender made it much easier the second time around instead of the food processor. item not reviewed by moderator and published
This was a great dish!! Very tasty but be ready for a lot of work! item not reviewed by moderator and published
Needs more garlic item not reviewed by moderator and published
This is a fabulous dish!!!!! My family can't get enough of it. item not reviewed by moderator and published
"Parmesan" refers to the region in Italy, south and east of Milan. They are known for their ham, cheese, and architecture! This town is not far from Modena, where the most famous balsamic vinegar is made. True, this takes a very long time to prepare, but worth every moment. Our family loves it! (And now I know why this menu item in fine Italian restaurants is usually priced higher than other items - lots of prep time. item not reviewed by moderator and published
This recipe is delicious. I love the roasted red pepper sauce. I don't use as much cheese as it calls for. The one thing I'd say negative is that it doesn't just take 30 minutes to prepare. Who can make sauce from scratch, bread crumbs from scratch, slice, dredge, and fry the egg plant slices AND layer it as outlined in 30 minutes? Maybe with kitchen helpers you could do that but one person can't. I've made it twice now. The first time after I made it I thought, O my gosh, I forgot the parmesan in the eggplant parmesan! But it doesn't even call for parmesan cheese. I tripled checked. How does that work? : item not reviewed by moderator and published
just amazing, never tried roasted pepper sauce. My new way of making eggplant Parmesan. Took sometime to make, but worth it. thanks Bobby. item not reviewed by moderator and published
Delicious! however my husband makes his own sauce. After reading all the reviews, we will make Bobby's sauce next time. item not reviewed by moderator and published
This dish is very tasty and my family loves it but, I gave this recipe a "4" for two reasons: 1: The first time I made it the cheese so overpowered the dish you couldn't even taste the eggplant so I reduced that the 2nd time. 2: I've been cooking for about fifty years and consider myself pretty adept in the kitchen and this recipe (both times took WAY LONGER to prepare than stated at the beginning and I even used pre-made bread crumbs (I did salt the eggplant and let it sweat, though. I just don't see how on earth anyone could do everything involved in 30 minutes. I'd say more like two hours unless you have a lot of help in the kitchen. item not reviewed by moderator and published
I love this But I also do It a little dif ! I like my eggplant to stay crispy so I make The tomato sauce Just like they say too but I make mine with some thin spaghetti n place the crispy eggplant on top! N It is so so good item not reviewed by moderator and published
I made this a year ago and it was by far the best thing I've ever cooked. My ex still brings up this recipe in random conversations... "Remember that eggplant parmesan you made? So good..." It's a hit with the boys, ladies. : Also, the sauce is incredible -- I've even come back to this site to copy the recipe to make with pasta, too. I think I'll make this one again after the Thanksgiving chaos. item not reviewed by moderator and published
The recipe itself seemed intimidating at first glance but once I got into it then it become a lot easier. I did not stick to the recipe to the letter. I used dried instead of fresh herbs and I used mozzarella and blue cheese instead because that is what I had in my fridge. HELPFUL HINT: My local grocery store had roasted red peppers and garlic in their deli section. This was a time and money saver. My most enjoyable part of the dish was the fried eggplant. Honestly, I could season and fry the eggplant as an appetizer and I would be highly satisfied. Once you add the sauce and cheese it loses a bit of it's individual distinctive flavor but they marry well so it is not a total disappointment. item not reviewed by moderator and published
This was a great recipe. The roasted red pepper sauce is SO good! Will definately be keeping this one on file! I don't like soggy eggplane parm, so instead of baking it in the oven, I fried it as the recipe calls for, but then spooned the sauce over the individual pieces, topped with the cheese and then broiled until the cheese was nice and bubbley. Yum! item not reviewed by moderator and published
WOW, this recipe ROCKS..............the roasted red pepper sauce is incredible. absolute hit last weekend for friends birthday. the eggplant was the center of conversation - THAT GOOD! item not reviewed by moderator and published
absolutely wonderful !!! item not reviewed by moderator and published
OMG! I have never tried Egg Plant period! And for some reason decided to buy some and so I looked up Egg Plant Parmesan and decided on this one. FANTASTIC is all I can say. I tweaked my own tomato sauce a bit, but the Eggplant was awesome. Great job, you will defiantly impress your guests with this receipe. item not reviewed by moderator and published
I made this for mothers day usuing my own sauce and got compliment after compliment. Everyone thought it was bought from a restuarant!! I stuck to my own sauce I have been making it for years and I have to say it is delicious! item not reviewed by moderator and published
being italian and a very good cook I decided to try this out for a change. First comment is that it's time consuming. Sauce is pretty good but not as good as mine. I don't recommend making 3 layers, that's just to high. I think the mixture of cheeses makes it to rich. I like just mozzarella. I won't be making this again, I will stick to my own version. It's better then this. Saving the left over sauce for pizza sauce. Don't see any benefit in coating the eggplant in flour before hand either. Just a wasted step. I think it's better to lower the temp maybe to 350 and bake it for 45 minutes instead. item not reviewed by moderator and published
It was delicious! Only used one eggplant, peeled it halfway and sliced it lengthwise, which was perfect for a 9x13 pan (feeds 6!. I used ready made italian bread crumbs and I used an italian blend of cheese, along with fontina, parmesan, and mozzarella. Put a few basil leaves on top for color. It was so tasty! Better than lasagna! item not reviewed by moderator and published
Really good sauce recipe. I used a jar of roasted red peppers and it helped with time and energy. I also used an immersion blender to puree the sauce in the pan. I think that transferring it to a blender or food processor would have made a huge mess. Stacking the fried eggplant with sauce and cheese and then baking, takes away from the crunch of the breading a little. So next time, I'm not going to stack or bake. I am also not going to sauce the leftover fried eggplant. I'll keep the eggplant separate and then bake before serving to crisp it up again. Overall, really good recipe, just a few minor changes to suit my taste. item not reviewed by moderator and published
Good recipe for both the sauce and eggplant. To lighten it up I baked the eggplants after breading them in 375F oven for 25min each side (sprayed each side lightly with olive oil. Good idea to make the sauce a day or so ahead of time, or this would take a long time from start to finish. item not reviewed by moderator and published
Made this recipe for a party of 12 along with a lasagna. Everyone kind of sneered when we said eggplant but after the dinner was over, the Eggplant Parmesan was gone. I was amazed at how good this tasted. Highly recommended!! Worth the effort. item not reviewed by moderator and published
Recipe is a bit involved but well worth it! First time attempting eggplant parmesan and it tastes delicious. Recommend making the sauce the day before; doing both on the same day may be overwhelming. Will definitely try it again. item not reviewed by moderator and published
this very good.but you might change a few things for your own taste.have fixed it about 25 times item not reviewed by moderator and published
i love it111THE BEST !!! item not reviewed by moderator and published
I LOVE roasted red peppers, but I DID NOT like them in this sauce. I would give the recipe 3 stars. But, my daughter did like the sauce and gave it 5 stars. So, I averaged our ratings to a 4! item not reviewed by moderator and published
The roasted red pepper sauce is the tastiest sauce I have ever had. If Bobby lost on this throwdown, I have no idea why. This recipe is worth every ounce of effort. Loved it, Bobby, once again, you are amazing! item not reviewed by moderator and published
DELICIOUS!!!! Loved it, however if Bobby made this recipe in the time he said he must of had a lot of help. Yes, it is worth the work. Even my husband who doesn't eat eggplant loved it. I can't wait for leftovers tonight. item not reviewed by moderator and published
My girlfriend and I made this on a Saturday evening, and I have to say that it is absolutely delicious. This will be my go-to tomato sauce from now on. I'm sitting at work 3 days later seriously considering spending the 2 hours tonight to make it again. item not reviewed by moderator and published
This was a bit cumbersome in my smallish apartment kitchen with all the bowls/food processor on the counter, but it came out amazing. The only things I did differently were using store bought breadcrumbs, an extra pinch of red pepper flakes and a little less cheese than called for. My boyfriend works in a high end Italian restaurant which, after a few years, has made us very picky about Italian food. We couldn't get over how fantastic the sauce in this recipe came out. I would make again for sure. Maybe for a dinner party as it's a hearty dish and yields much more than 2 people can eat. item not reviewed by moderator and published
Fantastic! I made it from start to finish including roasting the peppers in 3.30 hrs. Granted you can do this in stages which i will most definitely do NEXT time because there WILL BE a next time. I peeled the eggplant, personal preference and also used a couple of chicken breasts i needed to use up. Even my emphatically carnivorous husband loved it and preferred the eggplant over the chicken. I used 1 eggplant, 3 cups of store bought bread crumbs, 2 eggs, and 2 chicken breasts cut in half and pounded to 1/2 in. I cooked it at 450 for the chicken to cook. I topped it with shredded mozzarella and a blend of Romano, Parmesan, & Asiago. This was plenty for 2 people with leftovers. Enjoy! item not reviewed by moderator and published
I would marry Bobby Flay over this recipe. Like others, this was my first try at Eggplant Parm (eggplant harvest just in, yet I'd consider myself a pretty well-rounded, good cook. This blew the family away - even my 24 year old son who couldn't believe I was calling it dinner (without meat involved in it. Full disclosure: I cheated and used store-bought bread crumbs. It is fabulous! item not reviewed by moderator and published
This is my first try at making Eggplant Parmesan, but I am sure it won't be the last time. Wow! This is worth the work! I have enough sauce for another batch and you can bet I'll be makin it soon. Thank you for an awesome recipe! item not reviewed by moderator and published
Absolutely Awesome... only thing I changed was I added extra red pepper flakes! I also was missing bread crumbs so I used fresh italian bread and food processed it til it was "crumby" and then dried them in the oven. item not reviewed by moderator and published
This is the BEST eggplant parmesan recipe! My friends and family enjoyed it very much. We liked it so much we had some for breakfast the next morning. It is a bit time consuming so it's better as a Sunday meal. Get your family involved when making it. To make it easier you can prep the sauce ahead of time and use store bought bread crumbs. I guarantee you will love this recipe! item not reviewed by moderator and published
This dish was amazing! I was a bit intimidated, but kept following the steps and was very impressed! I usually keep breadcrumbs on hand using old ends of bagettes etc, so I really just needed to season them. Also roasted peppers on the grill, and my tomatoes are just coming in, so roasted a few of those to substitute in the sauce. I am lucky enough to have fresh herbs so that was easy. This is not a beginners dish, but has great depth of flavor. My seventeen year old son does not eat eggplant and wanted thirds. Right on Bobby!! item not reviewed by moderator and published
This was pretty good, but a lot of work. It took way too long for an easy, after work dinner. If I make this again, it'll have to be on a weekend when I have more time to prep & cook. Shortcuts: I used store bought, pre-seasoned bread crumbs. Next time, I'll also use canned roasted red bell peppers. item not reviewed by moderator and published
This dish is amazing ... I just cooked it yesterday and everyone loved it! BUT take my advice and don't overwhelm yourself by making everything the same day. Definitely make the sauce and breadcrumbs the day before .... or use store bought breadcrumbs (i did) and it still turned out amazing!!! item not reviewed by moderator and published
This is a wonderful recipe. It does take some time, but the steps are easily broken up, so I'm not in the kitchen all day long. I do the sauce one day, the breadcrumbs another time. That just leaves frying up the eggplant and assembling. The sauce is absolutely wonderful and has now become my favorite go to sauce for just about everything. I do agree that a stick blender works better. I also use dried herbs because fresh are just way too expensive, and I have no talent in growing anything. item not reviewed by moderator and published
I've made eggplant parmesan many, many times. I've used recipes from books, tv, the web and friends, but this is my new favorite. Yes, there are a lot of steps, but as someone else said "learn to multi-task". I told my wife "if I could meet Bobby Flay I'd kiss him on the mouth for making this recipe available". I made this for just my wife and me tonight. I cut down on the cheese and eggplant accordingly and I didn't make the breadcrumbs, they were store bought, but I made the full recipe of the sauce. The leftover sauce will be frozen in Food Saver bags and used this winter. I plan to use this sauce recipe as my go to tomato based pasta sauce. By the way, if you share in the prep, cooking and clean-up with your spouse, significant other, family or friends It is not difficult. Cooking at our house is a team sport and this one was good for the team. Thany you Bobby!!!! item not reviewed by moderator and published
I love to cook but give me a break. This recipe wiped out my entire kitchen and took hours. The sauce was very good but the overall dish was nothing amazing. You didn't need to make your own breadcrumbs. item not reviewed by moderator and published
This recipe was my first ever attempt at eggplant parmesan: success. Second time around I tried to make it a little more healthy by baking instead of frying the eggplant slices, but I would not recommend this. Would not recommend store-bought sauce, either - Bobby's homemade sauce recipe is crucial to make this one a winner. item not reviewed by moderator and published
Amazingly great recipe. The sauce is soooo good. I'm a believer in the "eat dessert first..." club, but I'd eat this eggplant parmesan first! I did sweat the eggplant for a couple of hours and this helped maintain their firmness. item not reviewed by moderator and published
Booby has done it again with this one! Amazing flavors. The sauce is a bit time consuming but well worth it! This is definitely going on my list of favorites! item not reviewed by moderator and published
This is a fantastic recipe for Eggplant Parmesan! Some reviewers think the list of ingredients is long, but you are making two components--sauce and eggplant, and the eggplant is cooked twice--fried then baked with additional ingredients. Nothing in the ingredient list is unusual for anyone who frequently cooks at home--I only had to purchase Fontina cheese and one additional red pepper to roast for the sauce. The recipe is pretty easy to make, just multitask. Tastes great! We've cooked this three times and its a winner in our family and among our group of friends. I will say that our Italian friend was not as impressed with the flavor the first time around. We gave him leftovers to try and he called back to say he loved it! He just needed some time to adjust his head to the Red Pepper Tomato Sauce and not his family's special sauce. Our only tip on this recipe: The amount of cheese can be reduced by one-third to one-half and still leave you with full flavor and gooeyness. item not reviewed by moderator and published
This is THE best Eggplant Parmesan recipe ever! My family scraped their plates clean!! I tweaked the recipe just a little because I wanted to reduce the fat content. Instead of frying the breaded eggplant rings, I baked them for 25 mins. in a 400 deg. oven, turning once to brown the underside. I used egg whites instead of whole eggs, used whole grain bread crumbs, and used whole wheat flour instead of regular all purpose flour. I added grilled chicken, and reduced the amount of cheese by a third. While this recipe is labor intensive, the results are well worth the effort...perfect for a casual dinner or for entertaining!! item not reviewed by moderator and published
I made the tomato sauce a day ahead of time to give the flavors a chance to really meld. Then, my husband made this last night for me for Mother's Day. He also did a parm chicken with the same sauce. While its too heavy to have both dishes at the same meal, both turned out GREAT and I ended up fighting our 9 year-old over servings of the eggplant. He NEVER eats veggies unless its corn or potatoes and he's fighting me for EGGPLANT. Fan-frickin-tastic. I actually caught my hubby slurping the sauce by the cup full, so I guess it totally gets our seal of approval. item not reviewed by moderator and published
This was my first time making Eggplant Parmesan and it was wonderful. Yes, this recipe takes a long time to make but so worth it. I sweated out my eggplant before breading (use regular breadcrumbs) and frying. They came out so great that I might make them alone next time. Plus, the bonus was that I had some extra roasted pepper in the frig that finally got used. A+++ but make sure that you have an entire evening to do it...not a work night recipe! item not reviewed by moderator and published
I first made this recipe shortly after the original airing of the throwdown. It IS easy, but time-consuming. And totally worth it. The red pepper tomato sauce is the best red sauce I have ever eaten. It may not be traditional, but it's delicious. And it works magnificently as a base for chicken/veal parmigiana, and "old fashioned" marsala sauce a la the NY Times International Cookbook. I've lived in Italy, and New York, I always keep some of this sauce around now (and have a pot cooling on the stove right now, part of which will be dinner tonight, and the rest of which will be frozen in "individual portions". It freezes beautifully. My only suggestion, regarding the sauce as noted previously elsewhere, is that a stick blender makes pureeing the sauce before the addition of the herbs and seasonings much easier and neater. Friends who claim NOT to like eggplant have loved this dish. item not reviewed by moderator and published
My husband and I absolutely loved this recipe. We cut the time by using a store-bought roasted red pepper sauce (I know... booo....). But the dish still took a very long time for both of us to prepare and yes, dirtied a couple sinkfuls of dishes. Either way, the eggplant was fantastic (let's not kid ourselves, the cheeses make it!) The Italians (and Bobby) used a darn good way to make your vegetables taste good. I can't wait for tomorrow's leftovers! item not reviewed by moderator and published
Wow, this was fantastic.... took awhile to make but worth it... loved the fontina cheese... my 9 year old daughter requested this dish for her birthday dinner.... item not reviewed by moderator and published
If you want to spend all night in the kitchen cleaning up - then make this recipe. It dirties up every bowl/pan in the kitchen. I wouldn't mind so much if the end result was an out-of-this-world eggplant parmesan but it is average at best. Just read through this long list of ingredients and things to do and count how many different bowls/pans you will use. So much work for so little payoff. item not reviewed by moderator and published
One of my favorite recipes from Food Network. Bobby knocked this one out of the park. we served the dish on a bed of noodles and topped with fresk parsley. Marvelous! Thanks Chef Flay! item not reviewed by moderator and published
I followed this recipe to a T; with one exception I did weep (sp) the eggplant. Everything about this dish was delicious! The sauce was incredible, and the eggplant turned out to perfection. Wonderful flavors and consistency... That being said, the prep time is far from correct unless you have help, it took me much longer. The cleanup was equally as bad as it does involve a lot of dishes and such. I will make this again with delight, but this will be saved in the "weekend" recipe box. Thanks Bobbie, you are great to watch, and your food is superb!!! item not reviewed by moderator and published
I followed the recipe for sauce almost word for word. The only thing that I changed is that I cut down on the red pepper flakes (we had some picky eaters) and used a stick blender, which is very convenient. I was blown away by how great a simple sauce could taste! I have made this sauce again and again. It's become a staple. Thanks Bobby! item not reviewed by moderator and published
I can't believe I'm the first one to rate this recipe. I know that the throwdown is pretty recent but still. I was really excited to see an Italian throwdown and couldn't wait to make a hybrid of the 2; Bobby's sauce, layered eggplant like pasta in a lasagna, left skin on... First off, I make all of my own sauces, nothing out of a jar for me! This is one of the best sauces I have ever made. I will definitely make this sauce again. A few minor adjustments...roasted red peppers weren't on sale so I roasted one red, one half green, one half yellow (because that's what I had and the recipe called for 2 peppers). I drizzled with olive oil, salt & pepper and baked for about 15 min at 350 degrees. Pureed and added to the sauce. Followed all of the other directions for the sauce the way Bobby said to! Awesome. I love eggplant with the skin on, when done right it has such a great almost smokey taste to it. Subbed 12 oz freshly grated marinara and 6 oz freshly grated Pecornio. item not reviewed by moderator and published

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