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Eggplant Parmigiana

Martha Stewart
  • 120 minutes
  • Serves 8

INGREDIENTS

2 cans

each) whole peeled tomatoes, whole

2

Eggplants, medium

3 cloves

Garlic

3

Eggs, large

1 cup

All-purpose flour

1

Salt and pepper, Coarse

1 cup

Vegetable oil

1 1/2 cups

Breadcrumbs, plain dried

1

grated parmesan or pecorino romano (2 ounces), grated

1 lb

Mozzarella, fresh