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Eggplant Parmesan

Kelly ~ the hungry bluebird
  • 240 minutes
  • Serves 8

INGREDIENTS

1

leaves cup Basil, fresh

2

Globe eggplants, about 2 pounds, large

1/2 tsp

Oregano

1/2 tsp

Thyme

5

Eggs

3 cups

Marinara sauce, homemade or jarred

1 cup

All-purpose flour

1

Kosher salt

1

Kosher salt and pepper

1/2 tsp

Pepper

1 tsp

Salt

1

Canola or vegetable oil

2 cups

Bread crumbs, plain

3 tbsp

Milk

1

balls Mozzarella, fresh

1 cup

Parmigiano-reggiano

1 lb

Whole milk mozzarella