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Crunchy Eggplant Parmesan

Irlynda Smith
  • 155 minutes
  • Serves 8

INGREDIENTS

cooking spray

2

eggplants, peeled and sliced crosswise 1/4-inch thick

2 tsp

salt, or as needed

4

eggs, beaten

1 1/2 cups

panko bread crumbs

2 tbsp

dried Italian herb seasoning

2 tbsp

olive oil

1

onion, diced

2 cloves

garlic, minced

4 cups

prepared pasta sauce

2 cups

shredded Italian cheese blend

1/3 cup

grated Parmesan cheese