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Eggplant Parmesan

Holly Nilsson, Spend with Pennies
  • 80 minutes
  • Serves 8

INGREDIENTS

1 1/2

lbs eggplant sliced 1/4 inch

salt

1/2 cup

flour

4

eggs

2 cups

Italian bread crumbs

1/3 cup

parmesan cheese shredded

zest from 1 lemon

1/2 tsp

garlic powder

1/2 tsp

basil

26 oz

pasta sauce (or homemade)

16 oz

mozzarella cheese (shredded)

1/2 cup

parmesan cheese (shredded)

1/4 cup

fresh parsley or basil (chopped)