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Stuffed Eggplant Parm

Lauren Miyashiro
  • 70 minutes
  • Serves 4

INGREDIENTS

1/4 cup

Basil

2

Eggplants, medium

2 cloves

Garlic

1

Onion

1 tsp

Oregano, dried

1 cup

Tomatoes

1

Egg, large

1 1/2 cups

Marinara

1

Black pepper, Freshly ground

1

Kosher salt

1 tbsp

Olive oil, extra-virgin

1/4 cup

Italian bread crumbs

2 1/2 cups

Mozzarella

1 cup

Parmesan