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Eggplant Parmesan

inspiredreamer.com
  • minutes
  • Serves

INGREDIENTS

2

lbs (about 2 large) eggplants

Kosher salt

1 28 ounce can

whole peeled tomatoes

1 clove

garlic, peeled and minced

Olive oil

Freshly ground black pepper

1/2 cup

all-purpose flour

1/2 cup

fine dry breadcrumbs

4

large eggs, beaten

1 1/2

lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds

1 cup

grated high quality Parmesan cheese

1

packed cup fresh basil leaves