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Eggplant Parmesan

Julie, Table for Two
  • 95 minutes
  • Serves 4

INGREDIENTS

1

large eggplant, (sliced into 1/2" thick slices)

2 tbsp

kosher salt

1 1/2 cups

Italian seasoned breadcrumbs

3

eggs

1/2 cup

milk

4 tbsp

vegetable oil, (for lightly pan-frying)

3 cups

marinara sauce, (homemade or store-bought)

2 cups

whole milk mozzarella (shredded)

1 cup

parmesan cheese (shredded)

fresh basil leaves (chopped, for garnish (optional))

3 people Recommend This Recipe