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Eggplant Parmesan

Bernadette
  • 105 minutes
  • Serves 4

INGREDIENTS

1 tbsp

Basil, fresh

1 1/2

lbs Eggplant, dark purple

1 tbsp

Parsley, fresh

2 cups

Tomatoes, fresh

1 cup

Tomatoes, canned

1 cup

All-purpose flour

1 pinch

Red pepper flakes

1

Salt

3 cups

Canola oil

1

Tablesppon olive oil

1

Butter

1/2 lb

Mozzarella cheese, fresh

1/2 cup

Parmigiano-reggiano cheese, grated fresh