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Stuffed Eggplant Parm

Kelli Foster
  • minutes
  • Serves 4

INGREDIENTS

1/4 cup

Basil, fresh leaves

2

Eggplants, medium

3 cloves

Garlic

1

Yellow onion, medium

2 cups

Marinara sauce

1/2 tsp

Black pepper, freshly ground

3/4 tsp

Kosher salt

3 1/3 tbsp

Olive oil

1/4 cup

Panko breadcrumbs

1

finely grated parmesan cheese (about 2 ounces)

1 1/2 cups

Whole-milk