Eggplant Parmesan Serves: 8-10 Ingredients 3 eggplant, sliced into medallions 2 eggs, beaten 4 cups Italian seasoned bread crumbs 6 cups charred tomato fennel sauce, divided (see recipe below) 1 (8 ounce) package mozzarella cheese, shredded and divided 1 (8
href=”http://senoritatijerina.files.wordpress.com/2014/04/image1.jpg”> Serves 4 or 12 Ingredients (think layers) 2 bulbs kohlrabi, peeled and thinly sliced into medallions 1 onion, diced 4 mini sweet bell peppers, sliced in half, seeded and stemmed 3 cloves garlic, peeled and thinly sliced 2 Roma