“Tommy Gun Eggplant Parmesan” is a dish so bold, it could make a made man weep. Layered like a well-kept secret and packed with enough flavor to whack your taste buds, this one’s straight from Nonna’s underground kitchen.
Ingredients:
- 2 large eggplants, sliced into rounds
- 2 cups Italian breadcrumbs
- 1 cup grated Parmesan cheese
- 2 eggs, beaten
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
Instructions:
- Preheat oven to 375°F (190°C).
- Dip eggplant slices in beaten eggs, then coat in breadcrumbs mixed with Parmesan.
- Bake for 20 minutes, flipping halfway through.
- In a baking dish, layer marinara, eggplant, and mozzarella cheese. Repeat layers.
- Bake for another 20 minutes until cheese is golden and bubbly.
- Garnish with fresh basil before serving.