Eggplant Parmesan
- 1 large eggplant
- 2 eggs
- 1 cup Italian Breadcrumbs
- 1/4 cup grated parmesan, like Kraft
- 1 teaspoon Italian dried herbs (oregano, basil, marjoram, thyme, rosemary, savory, and sage)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- olive oil
- 1/4 sweet onion, diced
- 2 cloves garlic, minced
- 1 28 oz can Italian tomatoes with basil flavor, I like Cento
- 1 teaspoon dried Italian herbs (oregano, basil, marjoram, thyme, rosemary, savory, and sage)
- kosher salt
- olive oil
- Fresh mozzarella, sliced
- Italian blend cheese (Mozzarella, smoked Provolone, Asiago, Parmesan, Romano and Fontina cheese)
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Eggplant, large (1)
- Garlic (2 cloves)
- Italian dried herbs (1 teaspoon)
- Italian herbs, dried (1 teaspoon)
- Italian tomatoes with basil flavor (1 28 oz can)
- Sweet onion (1/4)
- Cooking & Baking
- Kosher salt (1/2 teaspoon)
- Kosher salt (1)
- Olive oil (2)
- Pepper (1/2 teaspoon)
- Bread & Baked Goods
Italian breadcrumbs (1 cup)
- Dairy
- Italian blend cheese (1)
- Mozzarella, Fresh (1)
- Parmesan, grated (1/4 cup)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on eclecticrecipes.com
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Published February 18, 2010 (2 years ago).
3 people saved this recipe.
