Eggplant Stacks

Eggplant Stacks
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Servings: 4
Time: 45 minutes

1 large eggplant, sliced into 12 – 1/4 inch rounds
kosher salt
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups Italian seasoned panko bread crumbs
15 ounce container part-skim ricotta cheese
1/4 cup grated parmesan cheese plus extra for sprinkling
1/2 tsp. kosher salt
1/4 tsp. ground pepper
1 Tbsp. fresh parsley, chopped
1/2 tsp. Italian seasoning (I use Mrs. Dash)
1 24 oz. jar marinara sauce
12 basil leaves


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Added 4 years ago by:
Rami Madi Rami Madi
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1 person cheffed this recipe
Rami Madi
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