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One Sheet Crispy Eggplant Parm
Ingredients
  • 1 cup panko breadcrumbs
  • ½ cup freshly grated Parmesan (the fresher and finer, the crispier)
  • Kosher salt and freshly ground black pepper
  • 1 medium eggplant, peeled and cut into ¼-inch slices
  • 2 large eggs, whisked
  • ¼ cup olive oil
  • 2 cups favorite red sauce
  • 8 ounces sliced whole-milk mozzarella from the deli
  • Fresh basil leaves, for topping
Steps
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