Fried, sauced and covered with cheese, chicken and eggplant parm (parmesan or parmigiana, if you’re fancy) are comforting, craveable classics. The eggplant version has its roots in Southern ...
Spoon enough tomato sauce to just cover the bottom of the dish, sprinkle with the Parmesan, then a single layer of eggplant. Repeat, ending with the sauce. In a warm saucepan over medium heat ...
The newest dish from brothers and co-owners Marc and Michael Brummer is a combination of Jewish and Italian soul food — a meatball parm knish. Hobby’s introduced the knish in mid-September and ...
In the video above, Chef Rito shows us how to make her favorite version of chicken parm. Here are her pro tips. Smaller chicken breasts are ideal. The first step to a tender chicken parm starts ...