Baked Eggplant Parmesan | Food Stuff
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Cooking tools:
- Baking sheet
- Baking dish
- Oven
- Aluminum foil
- Cooking spray
- Chef's knife
- Cutting board
- Dish
- Plate
- Salt
- Measuring cup
- Spoon
- Mixing bowl
- Whisk
- Fork
- Paper towel
- Tongs
- Spatula
- Kitchen scale
Ingredients
- 2 cups breadcrumbs, Italian-style
- 2 lbs eggplants, medium, about 1 lb each
- 2 eggs, lightly beaten
- 1/2 cup fresh basil leaves, torn
- 24 oz jar marinara sauce
- 1/4 cup Parmesan cheese, grated
- 1 lb mozzarella cheese, shredded
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