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Eggplant Parmesan

Lauren Miyashiro
  • 165 minutes
  • Serves 8

INGREDIENTS

1/4 cup

Basil, leaves

3

Eggplants, medium

6 cloves

Garlic

2 tsp

Marjoram, dried

1

Onion

1

Parsley

2 28 ounce cans

Tomatoes

1 tbsp

Tomato paste

2 cups

All-purpose flour

1

Black pepper, Freshly ground

2

Kosher salt

1/4 cup

Olive oil, extra-virgin

1

Vegetable oil

4 cups

Panko bread crumbs

1/4 cup

Milk

3 cups

Mozzarella

2 cups

Parmesan

6

Eeggs, beaten