Eggplant Parmesan Recipe | PEKIS Recipes

Ingredients

• 3 medium eggplants (approx. 900 g, 2 lbs)
• 1 teaspoon salt (5 g)
• 60 g all-purpose flour (½ cup)
• 2 large eggs (beaten)
• 100 g breadcrumbs (1 cup)
• 50 g grated Parmesan cheese (½ cup)
• 1 teaspoon dried oregano (5 g)
• ½ teaspoon garlic powder (2.5 g)
• 2 tablespoons olive oil (30 ml, 2 tbsp)
• 1 medium onion, finely chopped (120 g, 1 cup)
• 3 garlic cloves, minced
• 800 g canned crushed tomatoes (28 oz)
• 1 teaspoon sugar (5 g)
• 1 teaspoon dried basil (5 g)
• ½ teaspoon salt (2.5 g)
• ¼ teaspoon black pepper (1 g)
• 300 g mozzarella cheese, shredded (3 cups)