Michael Angelo's Eggplant Parmigiana
Italian Tip #17: the secret to our eggplant parmigiana is the freshly sliced eggplant. Sure, you might fall in love with the rich, vine-ripened tomato sauce and the three cheeses, but it's the farm fresh, thinly sliced eggplant that's the real star. Each medallion is dipped in an egg wash, generously coated with Italian seasoned bread crumbs, and then lightly browned to perfection.
Tomatoes (Tomatoes, Salt), Eggplant, Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Breadcrumbs (Wheat Flour, Whole Wheat Flour, Whey, Sugar, Salt, Soybean Oil [as A Processing Aid], Yeast, Spice, Onion Powder, Garlic Powder, Dehydrated Parsley, Paprika), Soy Oil, Water, Egg, Wheat Flour (Wheat Flour, Malted Barley Flour), Onions, Imported Romano Cheese (Pasteurized Sheep's Milk, Rennet, Salt), Garlic, Parmesan Cheese (Pasteurized Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Spices, Olive Oil, Salt
Contains Wheat and Their Derivatives,Eggs and Their Derivatives,Other gluten Containing Grain and Gluten Containing Grain Products,Soybean and its Derivatives,Milk and its Derivatives.
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