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Baked Eggplant Parmesan Casserole

Marie | Yay! For Food
  • 70 minutes
  • Serves 6

INGREDIENTS

5/16 cup

Basil, fresh leaves

2

Garlic cloves

2 lb

Italian eggplant

650 milliliters

Marinara sauce

1 tsp

Black pepper

2 tsp

Italian seasoning

1 tsp

Sea salt

1 pinch

Sea salt and black pepper

3 1/2 tbsp

Olive oil

3/4 cup

Panko breadcrumbs

250 g

Mozzarella, fresh

1 cup

Parmesan