"I'd eat this everyday!"

9:43 PM Remy Maguire - Manifest the Best 0 Comments

Im not sure I could get a better review for my first Eggplant Parm!

Here's what I did....

Slice a medium eggplant into 1/4 inch rounds. Dredge the eggplant in a bowl with 3 egg whites. Dip the coated slices in a light mixture of breadcrumbs and parmesan cheese.

Bake at 325 until golden, flip, bake until both sides are golden.

Coat a baking dish with marinara sauce and leaves of basil. Layer the eggplant slices on top of the sauce. Sprinkle a layer of shredded mozzerrella over the eggplant and cover with more sauce and basil.

Bake until bubbly!

So good! Tender and crusty. Delicious. I served this with a garden salad and some garlic bread for Andrew.

He said, "I'd eat this everyday!"