Eggplant Parmesan
Crisp, breaded eggplant layered with bright tomato sauce and molten mozzarella, baked until bubbling and golden. Each slice keeps a tender interior beneath a crunchy crust, finished with fresh basil for brightness.
2 eggplant, sliced 1/2-inch rounds
2 tsp salt
1 cup all-purpose flour
3 eggs, beaten
1 ½ cup panko breadcrumbs
1 cup grated parmesan, freshly grated
8 oz shredded mozzarella, shredded
⅓ cup olive oil
3 cup marinara sauce
¼ cup fresh basil, chiffonade
1 tsp black pepper
1 tsp dried oregano
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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