INGREDIENTS
1 tbsp
olive oil
7 cups
eggplant
1/4 cup
water
4 oz
portobello mushrooms
1/4 cup
walnuts
1 cup
panko breadcrumbs
1/2 cup
parmesan cheese
2 cloves
garlic
1
egg
1 tsp
italian seasoning
1 serving
coarse kosher salt
1 serving
black pepper
1 serving
marinara sauce
1 serving
fresh parsley
1 serving
cooked spaghetti