Eggplant Parmesan Recipe

Eggplant parmesan


1 large eggplant (1-1/2 lb.), ends trimmed, peeled and cut crosswise into 6 slices
1 tsp salt
1 egg, beaten
1 pkg. (6 oz.) Fresh Take Rosemary & Roasted Garlic Recipe Cheese Breadcrumb Mix
1 jar (24 oz.) Newman’s own marinara sauce
1/2 lb. spaghetti, uncooked

Share on Social Media

Leave a Reply

Your email address will not be published. Required fields are marked *