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Easy Eggplant Parmesan

Deborah Thompson
  • 40 minutes
  • Serves 4

INGREDIENTS

2

eggplants (cut into 1/2 inch thick slices)

12 1/2 oz

pasta sauce ((I use tomato-basil or marinara))

1/2 cup

panko breadcrumbs

1/4 cup

parmesan (grated)

1

egg (beaten)

1 1/2 cups

mozzarella (shredded)

1

bunch basil