KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
8 oz dry pasta (I used whole wheat)
Olive oil
~3 lbs eggplant, cut in 1/2-inch slices
Salt
Pepper
2 1/4 cups marinara sauce, divided
4 oz fresh mozzarella torn into small pieces
1/4 cup (1 oz) shredded Parmesan
Basil leaves
|
1st Keep
 gbriana
|
Comments