Category: not set
Cuisine: not set
4 japanese eggplants cut in half lengthwise
1/4 cup olive oil divided
3/4 teaspoon kosher salt
3/4 - 1 cup of storebought or prepared marinara
1 cup shredded mozzarella cheese
1/2 cup panko breadcrumbs
1/4 cup finely grated Parmesan cheese
1/3 cup basil leaves torn
Pinch of red pepper flakes if desired
4 japanese eggplants cut in half lengthwise
1/4 cup olive oil divided
3/4 teaspoon kosher salt
3/4 - 1 cup of storebought or prepared marinara
1 cup shredded mozzarella cheese
1/2 cup panko breadcrumbs
1/4 cup finely grated Parmesan cheese
1/3 cup basil leaves torn
Pinch of red pepper flakes if desired
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