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Layered, Baked Eggplant Parmesan

Chef Markus Mueller
  • 55 minutes
  • Serves 8

INGREDIENTS

1/4 cup

Basil, fresh

1

Eggplant, whole Large

4 cloves

Garlic

2 tsp

Onion powder

1 tbsp

Parsley, fresh

2

Eggs, whole

3 cups

Tomato sauce, homemade or store bought

1 tbsp

Brown sugar

1 cup

Flour

1/4 tsp

Pepper

1/8 tsp

Salt

1

Salt

2 cups

Panko or other bread crumbs

2 cups

Mozzarella

1 1/4 cups

Parmesan