Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Eggplant Parmesan
Ingredients
- Kosher Salt
- 3 lb. Italian eggplants (about 2 large), peeled, sliced lengthwise ½" thick
- 2½ cups panko (Japanese breadcrumbs)
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup extra-virgin olive oil, divided, plus more for foil
- 3 oz. Parmesan, finely grated (about 1½ cups)
- ½ cup finely chopped basil
- 2 20-oz. jars Barilla® Vero Gusto Sicilian Herb sauce
- 1 lb. fresh mozzarella, thinly sliced
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