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Florentine-Style Baked Eggplant Parm Recipe Ingredients
FOOD U SHARE32Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplant (heavy, firm, in 1/2” slices)
- flour (for breading)
- 4 eggs
- 1 cup breadcrumbs (fine)
- 1 cup panko breadcrumbs
- 2 cups parmigiano reggiano cheese (grated)
- parsley
- olive oil cooking spray
- pepper
- salt
- 3 cloves garlic (grated)
- 1/3 cup half & half
- 1/2 cup parmigiano reggiano cheese (grated)
- 3 finely chopped shallots
- 3 oz. soft cheese (Boursin Herb)
- grated nutmeg
- 16 oz. frozen spinach (chopped organic, wring out water)
- 2 Tbsp. olive oil
- pepper
- salt
- 1 lb. sliced cremini mushrooms
- 1/4 cup brandy
- 3 Tbsp. olive oil
- pepper
- salt
- 4 Tbsp. butter
- 3 cups milk (warm)
- grated nutmeg
- 4 Tbsp. flour
- 2 cups fontina cheese (shredded)
- pepper
- salt
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