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Eggplant Parmesan with Fresh Mozzarella

Dawn Perry
  • minutes
  • Serves 8

INGREDIENTS

10

Garlic cloves

4

Medium or 8 small eggplants (about 4 pounds)

1

Onion, medium

8

sprigs Oregano

1 28 ounce can

Tomatoes, whole

2 tbsp

Tomato paste

1

Kosher salt

7/8 cup

Olive oil

1 1/4 cups

Breadcrumbs, coarse fresh

12 oz

Mozzarella, fresh

3 oz

Parmesan