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Eggplant Parm

Vegetarian Times Editors
  • minutes
  • Serves 6

INGREDIENTS

1/4 cup

Basil, fresh

2

Eggplants, medium

3

Egg whites, large

2 1/2 cups

Marinara sauce, prepared

1 cup

Breadcrumbs, fine dry

3/4 cup

Mozzarella cheese, grated part-skim

1/2 cup

Parmesan cheese, grated