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Dinner Tonight: Eggplant Parmesan

Nick Kindelsperger
  • minutes
  • Serves

INGREDIENTS

1

Eggplant, large

2 cloves

Garlic

1 can

Tomatoes, whole

2

Eggs, large

1/2 cup

Flour

1 pinch

Red pepper flakes

1

Salt and pepper

1/2 cup

Canola oil

1/4 cup

Olive oil

1 1/4 cups

Panko breadcrumbs

1/3 lb

Mozzarella, fresh

1/4 cup

Parmesan, grated