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Crispy Eggplant Parmesan

Sandra Lee
  • 50 minutes
  • Serves 4

INGREDIENTS

2

Eggplants

1 tbsp

Garlic

1

Onion, medium

2 tbsp

Parsley, leaves

1 28 ounce can

Tomatoes

2

Eggs

1/2 cup

All-purpose flour

1/2 cup

Cornmeal

2 tsp

Italian seasoning

1

Kosher salt and freshly ground black pepper

1/2 tsp

Red pepper flakes

2 tbsp

Canola oil

1 cup

Italian bread crumbs, dried

1 cup

Mozzarella cheese

1/4 cup

Parmesan, grated

1/2 cup

Water