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Eggplant Parmesan Recipe

Robyn Stone | Add a Pinch
  • 85 minutes
  • Serves 6

INGREDIENTS

1

medium eggplant

1 cup

bread crumbs

1 1/2 cups

grated parmesan cheese (divided)

1

egg

1 tbsp

milk

3 cups

tomato sauce

1 1/2 tsp

Italian Seasoning Mix

1/2 tsp

kosher salt

2 cups

shredded mozzarella cheese

1 tsp

chopped fresh basil

1 tsp

chopped fresh oregano

1/2 tsp

chopped fresh thyme