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Inside-Out Eggplant Parmigiana

Gina Marie Miraglia Eriquez
  • 100 minutes
  • Serves 4

INGREDIENTS

2

eggplants

1/2 lb

Arugula

3 tbsp

Basil

1 cup

Basil, packed leaves

1/2 cup

Flat-leaf parsley

3

Garlic clove

1

Onion, small

1 14 ounce can

Tomatoes in, whole juice

6

Eggs, large

1/4 tsp

Red-pepper flakes, hot

1/2 tsp

Sugar

8 tbsp

Olive oil

3/4 cup

Bread crumbs, plain dry

1/2 lb

Mozzarella, fresh

1/2 cup

Parmigiano-reggiano, grated

1 cup

Water