Eggplant Parmigiana Casserole with Locatelli Parmigiano Reggiano 2 medium eggplants (about 2 lbs), sliced into ¼-inch rounds2 cups marinara sauce (homemade or good-quality store-bought)1 ½ cups Locatelli Parmigiano Reggiano, freshly grated1 ½ cups mozzarella cheese, shredded (optional, for extra creaminess)1 cup all-purpose flour (for dredging)3 large eggs, beaten2 cups Italian-style breadcrumbs (or plain seasoned with [...] The post Eggplant Parmigiana Casserole with Locatelli Parmigiano ...
