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Best Baked Eggplant Parmesan

Rachel Farnsworth
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

1/4 cup

Basil, fresh

3

Eggplants, large

1 tsp

Garlic powder

2

Eggs, large

2 cups

Marinara sauce

1 cup

All purpose flour

1/4 tsp

Pepper

2 tsp

Salt

1 cup

Italian style bread crumbs

1 cup

Panko bread crumbs

8 oz

Mozzarella, fresh

1/2 cup

Parmesan cheese