Eggplant Parmesan
Eggplant Parmesan requires about 45 minutes from start to finish. For $3.1 per serving,
Eggplant Parm Soup
Ingredients
- 8 cups (2 quarts) prepared tomato soup
- 1 Parmesan rind
- 1 1/3 cups all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- Salt and freshly ground black pepper
- 1 medium eggplant, peeled and cut into 1-inch cubes
- Vegetable oil, for frying
- 8 slices whole milk mozzarella
- 2 tablespoons fresh basil, cut into chiffonade
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