Ready in half the time it takes to make traditional eggplant Parmesan, this version is stacked, loaded with cheese and sauce, and absolutely heavenly! I found the recipe on MadHungry.com. You gotta try this one!
Ingredients:
1 eggplant (1 1/4 pounds total), sliced crosswise 1/3-inch thick (12 slices total)
4 Tablespoon extra virgin olive oil, divided
Kosher salt, to...
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