Delicious vegetarian eggplant parmigiana served with fontina and basil pesto!
Reheat in the microwave for 2-3 minutes or by preference.
Reheat in the oven at 350 F for 15-18 minutes or until reaching desired temperature. Top with olive oil.
eggplant, parmesan, basil pesto, olive oil, butter, salt and pepper
3 to 5 days