- Stuffed eggplant
- 1. Set the oven at 375 degrees. Lightly oil a 9-by-13-inch baking dish. 2. In a small bowl, mix 1/4 cup of the Parmesan, 1/2 cup of the bread crumbs, and 1 tablespoon of the olive oil; set aside. 3. Halve the eggplant lengthwise. Use a
- Boston Globe
- ·
- 1 hour ago

