Eggplant Parmesan | Recipe Cart

Ingredients

• 8 disks eggplant, peeled
• 2 cups buttermilk
• 1 1/2 cups panko breadcrumbs
• 1/4 cup Parmesan powder
• 1 tablespoon garlic powder
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh oregano
• 1 teaspoon ground white pepper
• 1 cup all-purpose flour, seasoned with salt and pepper
• 2 cups egg wash (equal parts milk and whole eggs)
• 1 pound penne or fusilli pasta, cooked
• 2 cups red sauce or marinara sauce
• Grated Parmesan cheese, for sprinkling