Eggplant Parmesan Recipe - Pillsbury.com
Vegetarians and meat lovers alike will enjoy this simple take on a comforting classic.
Ingredients
- 1 cup all-purpose flour
- 4 eggs, beaten
- 1 box (8 oz) Progresso™ plain panko crispy bread crumbs
- 3 teaspoons kosher salt
- 1 1/2 teaspoons ground black pepper
- 2 large eggplant (about 3 lb)
- Vegetable oil, for frying
- Two jars (24 oz each) tomato pasta sauce
- 2 cups shredded Italian cheese blend (8 oz)
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