Eggplant Parmesan | Recipe Cart
Export 9 ingredients for grocery delivery Step 1 Preheat the oven to 425°F. Peel the eggplants with a vegetable peeler and cut into ½-inch thick slices.
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Cooking tools:
- Oven
- Peeler
- Mixing bowl
- Whisk
- Plate
- Parchment paper
- Baking sheet
- Cooking spray
- Baking dish
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 2 large eggplants
- 3 large eggs
- 2 cups panko bread crumbs
- 1 cup grated Parmesan cheese
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- cooking spray
- 1 (24 oz) jar tomato sauce
- 1 cup shredded mozzarella cheese
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