Eggplant Parmesan | Recipe Cart
The distinct layers of breaded eggplant, rich tomato sauce and melted cheeses are what make this version of the Italian American classic perfectly calibrated (a
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Ingredients
- 2 medium globe eggplants (about 2 1/2 pounds), stems trimmed
- Salt
- 1 cup all-purpose flour
- 4 large eggs, beaten
- 4 cups/10½ ounces panko bread crumbs
- Olive oil
- 2 (24-ounce) jars store-bought marinara sauce (or use homemade; see Tip)
- Fresh basil
- 2 cups/8 ounces shredded low-moisture mozzarella
- 1/2 cup/2 ounces grated Parmesan
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