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Italian Eggplant Parmesan

Cookie and Kate
  • 75 minutes
  • Serves 9

INGREDIENTS

3 lb

eggplants

1/4 cup

tablespoons olive oil

1 serving

sea salt and pepper

1 medium

onion

2 cloves

garlic

1/4 cup

tomato paste

28 oz

tomatoes

1/4 cup

basil

1 tsp

balsamic vinegar

1 pinch

pepper flakes

6 oz

part-skim mozzarella cheese

1 cup

parmesan cheese

1 person Recommend This Recipe