INGREDIENTS
2
medium eggplant, (washed and sliced 1/4 inch thick)
3
large eggs
2 tbsp
water
4 cups
panko breadcrumbs
1 cup
Parmesan cheese, (finely grated (plus more for garnish))
1 tbsp
dried oregano
1 tbsp
dried basil
1/2 tbsp
granulated garlic
1/2 tsp
ground black pepper
4 tbsp
olive oil
3 cups
mozzarella cheese, (shredded)
1/4 cup
parsley, (chopped)
3 cups
tomato sauce
1 tbsp
salt