Stuffed Eggplant Parm
Ingredients
- 2 medium Italian eggplant, peeled (about 2 1/2 pounds)
- 1/2 cup extra-virgin olive oil
- 1 tablespoon minced garlic
- Kosher salt
- 1 cup marinara sauce, plus more as needed
- 8 ounces round mozzarella, thinly sliced
- 2 cups all-purpose flour
- 2 large eggs, beaten
- 1/2 cup milk or water
- 2 cups breadcrumbs
- Canola or peanut oil, for frying
- 1/2 cup grated Parmesan
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