Watch for more of Gina's cooking postgraduation because she also hopes to one day open a bed and breakfast.
Gina's Eggplant Parmesan
Makes 12 to 16 servings.
2 medium eggplants, peeled, sliced lengthwise in 1/4-inch-thick slices
3 to 4 cups marinara sauce, homemade or favorite bottled
Crushed red pepper flakes
PLACE eggplant slices in colander; sprinkle with salt; let stand 45 minutes to an hour (this step is optional, but eggplant is more tender and less bitter if you do).
SAUTÉ eggplant in a little olive oil until tender and golden brown, placing on paper towels as you sauté the next batch.
SPREAD a thin layer of marinara in 13- by 9-inch baking dish; add layers of eggplant, sauce, a sprinkling of Parmesan cheese and pepper flakes to taste; repeat layering, using remaining ingredients, ending with tomato sauce.
BAKE uncovered at 350° 30 to 45 minutes or until hot and bubbly.
Reach Judy Grigoraci at ...@suddenlink.net.