Jessica's Easy Baked Eggplant Parmesan

Easy Baked Eggplant Parmesan Recipe


Baked-Eggplant Parmesan: 2 large eggs. 3/4 cup plain dry breadcrumbs, 3/4 cup finely grated Parmesan, dried oregano, dried basil, Coarse salt and ground pepper 2 large eggplants (2 1/2 pounds total), 6 cups (48 ounces) tomato sauce, 1 1/2 cups shredded mozzarella

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Eggplant Parmesan Sliders..instead of flour and bread crumbs I could use pork rinds. Also, make oopsie bread for buns. berenjena