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Baked-Eggplant Parmesan

Martha Stewart
  • 90 minutes
  • Serves 8

INGREDIENTS

1/2 tsp

Basil, dried

2

Eggplants, large

1 tsp

Oregano, dried

2

Eggs, large

6 cups

Tomato sauce or homemade chunky tomato sauce, store-bought chunky

1

Salt and ground pepper, Coarse

1

Olive oil

3/4 cup

Breadcrumbs, plain dry

1 1/2 cups

Mozzarella

3/4 cup

Parmesan