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Eggplant Parmesan

Martha Stewart
  • minutes
  • Serves

INGREDIENTS

2 cans

each) whole peeled tomatoes

2 tbsp

extra-virgin olive oil

Coarse salt and ground pepper

2

large globe eggplants (about 2 pounds total), cut crosswise into 1/4-inch-thick slices

1 cup

all-purpose flour

3

eggs, lightly beaten

1 cup

plain dried breadcrumbs

Vegetable oil, for frying

1/2 cup

grated Parmesan

1/2 lb

whole fresh mozzarella, cut into large chunks