Eggplant Basil Mozzarella Parmesan

Name: Eggplant Basil Mozzarella Parmesan
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 Eggplant; 2 Eggs; 1 tbsp Milk; 1 cup Italian bread crumbs; 1 Extra-virgin olive oil; 1 can Marinara sauce w/pesto; 1 bunch Basil; 1 packages Mozzarella Italian cheese; 1 1/2 cup Parmesan cheese

Jenn Gotzon @cook_2849525

We were hungry for eggplant one day and said hey what's the recipe to make this stuff and we did it. I think often of my late manager Beverlee Dean as she would make eggplant Parmesan so maybe this dish is in honor of her.

Jenn Gotzon @cook_2849525

Saved

Ingredients

1 hour 30 mins

4 servings

1Eggplant
2Eggs
1 tbspMilk
1 cupItalian bread crumbs
1Extra-virgin olive oil
1 canMarinara sauce w/pesto
1 bunchBasil
1 packagesMozzarella Italian cheese
1 1/2 cupParmesan cheese

Saved

Steps

1 hour 30 mins

1

Dry the eggplant by putting paper towel on a plate - cutting eggplant 1/8 inch -stack on top put more paper towels & sit on it for 20 minutes or as long as you have
2

Beat eggs with milk and place breadcrumbs in a different bowl do the business with the egg plants from the egg to crumb
3

Preheat oven 350°
4

Heat olive oil medium-high fry eggplant slices until golden brown 1 to 2 minutes per side
5

Poor marinara sauce on the bottom of baking dish layer eggplant slices scatter basil and mozzarella repeat repeat repeat whoops did I say repeat
6

Bake for 15 minutes and decadent Lee enjoy while licking your fingers