Recipe by Lynne WeissMarshall

Eggplant Parmesan Rounds

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Dairy Dairy
Easy Easy
4 Servings
Allergens

Ingredients

Eggplant Parmesan

  • 1 eggplant

  • 2 eggs

  • 1 and 1/2 cups Jeff Nathan seasoned panko

  • 1 cup tomato sauce

  • 1 cup shredded mozzarella cheese

Directions

1.

Cut eggplant into 1/4 slices.

2.

Beat eggs.

3.

Pour panko in bowl.

4.

Dip eggplant first in eggs, then panko.

5.

Bake in oven for 20 minutes.

6.

Remove and top with sauce and cheese.

7.

Put it back in the oven for seven minutes.

Eggplant Parmesan Rounds

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