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Eggplant Parmesan with Crisp Bread Crumb Topping

Vegetarian • 3 hrs to make • Serves 8

Produce

3 tbsp Basil
8 Eggplants, small
3 Garlic cloves
2 28 ounces cans Italian tomatoes, whole
1 Onion

Baking & Spices

1 Kosher salt and freshly ground pepper

Oils & Vinegars

3 tbsp Olive oil, extra-virgin

Bread & Baked Goods

3 tbsp Bread crumbs, dry

Dairy

1 lb Mozzarella, lightly salted fresh
1 cup Parmigiano-reggiano cheese
Kathryn Brown Frailey
Kathryn Brown Frailey • 2 years ago

This eggplant Parmesan is all it should be: delicate slices of fried eggplant nestled in a bright, tangy tomato sauce, layered with gooey fresh mozzarella. The best part is the exceptionally crisp topping, made with dry bread crumbs.

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