Stuffed Eggplant Parmesan - Kosher.com

Ingredients

• 3 medium Italian eggplants
• 6 teaspoons Tuscanini Extra-Virgin Olive Oil (2 teaspoons per eggplant)
• 3/4 teaspoon salt (1/4 teaspoon per eggplant)
• 1 jar of marinara sauce or spaghetti sauce
• 5 ounces fresh mozzarella, cubed small or 5 ounces shredded cheese of your choice
• 8-ounce wedge of Tuscanini Parmesan
• 1 and 1/2 cups panko crumbs
• 2 teaspoons Tuscanini Italian Seasoning
• 1 tablespoon Tuscanini Extra Virgin Olive Oil