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Baked Eggplant Parmesan

Erica
  • 2018 minutes
  • Serves 6 to 8

INGREDIENTS

Olive oil

2

large eggs

2 tbsp

water

1 cup

plain or Panko breadcrumbs

1 cup

finely grated Parmesan cheese, plus 2 Tablespoons

2 tsp

Italian seasoning

Kosher salt and ground black pepper

2

large eggplants, peeled and sliced into 1/2-inch rounds

3 cups

pasta sauce

2 cups

shredded mozzarella cheese

1 cup

sliced mushrooms (optional)

1 person Recommend This Recipe