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Eggplant Parmesan II

Dolores Gentner-Ryan
  • 60 minutes
  • Serves 10

INGREDIENTS

3

eggplant, peeled and thinly sliced

2

eggs, beaten

4 cups

Italian seasoned bread crumbs

6 cups

spaghetti sauce, divided

1 16 ounce package

mozzarella cheese, shredded and divided

1/2 cup

grated Parmesan cheese, divided

1/2 tsp

dried basil