Quick Info

⏱️ 96 min • 🍽️ 4 servings • ⭐ 83%

Nutrition

768 cal • 29g protein • 104g carbs • 28g fat

Tags

[Vegetarian] • [Dinner] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• 4 large eggplants
• 1 cup unseasoned breadcrumbs
• ½ cup parmesan cheese
• 1 tbsp freshly chopped parsley
• 2 tbsp freshly chopped basil
• 1 tbsp salt
• 1 tsp black pepper
• 3 tbsp flour
• 4 eggs, beaten
• 4 tbsp half-and-half
• 5 tbsp olive oil
• 2 tbsp olive oil
• 4 tbsp freshly-chopped basil
• ¼ cup ricotta cheese
• ½ cup shredded, whole milk mozzarella
• 4-5 tbsp parmesan cheese
• 2 cups marinara sauce (store-bought or homemade)
• 1 tbsp salt
• 1 tbsp pepper
• ¼ cup breadcrumbs

Instructions Preview

1. With the skin on, cut one inch, circular s…
2. Once cut, individually dip each slice into…
3. Then, dip each slice into the dry ingredie…

…and 18 more steps

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Recipe by: Anthony Ashmore • From: Tasty