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Eggplant Parmigiana Pasta Casserole

Brianne @ Cupcakes & Kale Chips
  • minutes
  • Serves 6 to 8

INGREDIENTS

1 tsp

Basil, dried

4 cups

Eggplant

2 cloves

Garlic

1

Half of a large or one medium onion

1/2 tsp

Oregano, dried

1 tsp

Parsley, dried

1 28 ounce can

Tomatoes

1 tsp

Kosher salt

1/8 tsp

Red pepper

1

Salt and pepper

1/2 tbsp

Olive oil

1/2 cup

Italian seasoned bread crumbs

8 oz

Mozzarella

1/2 cup

Parmesan cheese, grated

1/2 cup

Red wine, dry