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Eggplant Parmesan

Janssen Bradshaw
  • minutes
  • Serves

INGREDIENTS

1/4 cup

Basil, fresh leaves

2 cloves

Garlic

1 lb

Globe eggplant

1 14.5 ounce can

Tomatoes

3

Egg whites

3/4 cup

Flour

1 tsp

Pepper

1/4 tsp

Red pepper flakes

1 1/2 tsp

Salt

1 pinch

Salt

1

Salt and ground black pepper

1 tbsp

Olive oil

3 tbsp

Vegetable oil

3

slices Bread

4 oz

Mozzarella cheese

1/2 cup

Parmesan cheese, grated

1/2 oz

Parmesan cheese