The eggplant Parmesans I’ve ordered The Recipe

The Recipe Inspiration

The eggplant Parmesans I’ve ordered more than the years at restaurants have varied considerably, but I’ve grown-up to expect heavy, greasy, breaded eggplant serve with marinara and standard-issue spaghetti. I usually walk out with a indigestion and a side of regret.

Then I ordered the eggplant Parmesan at a local restaurant here in Kansas City called Ragusa, which gave me hope for eggplant Pram. Their eggplant Parmesan comes in a cute little cast flatten skillet, with layers of eggplant cut lengthwise and sliced akin to lasagna.


It include lightly breaded eggplant, but it isn’t openly greasy, and the marinara sauce tastes like it’s been simmer on the stove for hours.

Regazza’s make the owner’s mother’s formula, and I have to order it all time I eat there. Their eggplant Parmesan enthused the eggplant lasagna

in my recipe book, which includes long strips of roast eggplant layered between the noodles and marinara. Have you had the chance to try that single? So good quality!

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