Baking Dish - Assembling and baking eggplant slices with cheese and tomato sauce mixture.
Frying Pan - Sauté garlic, onions, or vegetables for recipe variations.
Chef's Knife - Slicing eggplants into even pieces and preparation needs.
Grill Pan - Grilling eggplant to add smoky flavor complementary with parmesan cheese.
Bowl - Mixing marinara sauce or other dish components.
Strainer - Rinsing and draining eggplants prior to cooking.
Multiple Mixing Bowls - Assembling layers during preparation, mixing breadcrumbs for coating.
Measuring Cups and Spoons - Accurate measurement of ingredients, particularly in sauce and cheese mixtures.
Digital Food Scale (optional) - Precise portions of ingredients when following a recipe or serving sizes.
Oven-Safe Dish Coating Spray - Prevents sticking during baking with the assembled eggplant Parmigiana.
Air Fryer (optional) - Alternative cooking method for eggplants, altering texture and reducing oil.
Hand Mixer or Food Processor - Blending ingredients to create a smooth cheese sauce.
1/4 cup olive oil
2 garlic cloves, finely chopped
1/4 teaspoon dried hot red-pepper flakes
1 (15-ounce) can crushed tomatoes
1/2 teaspoon salt
1/4 cup coarsely chopped fresh basil
1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
4 small Italian eggplants (1/2 pound each)
16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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