Eggplant Parm – Eden Eats

Ingredients

• 2 large eggplants, zebra striped and sliced into 1/2 small inch thick pieces
• 1 cup all-purpose flour
• 2 eggs whisked
• 2 cups Panko bread crumbs
• 1 cup grated parmesan
• Salt and pepper to taste
• 1 head of garlic, thinly sliced
• 28 oz San Marzano tomatoes, crushed
• 1/4 cup evoo
• Salt
• 1 ball Mozzarella 349 grams
• grated parmesan
• extra virgin olive oil to drizzle