Stuffed Eggplant Parmesan

Name: Stuffed Eggplant Parmesan
Total time: 60 min
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

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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