|1||eggplant, sliced 1/4-inch to 1/2-inch thick|
|2 c||italian bread crumbs|
|2 c||panko crumbs|
|1/2 c||olive oil|
|1 Tbsp||italian seasoning|
|2 tsp||garlic salt|
|1 to 2 c||marinara sauce|
|angel hair pasta|
|1/2 to 1 c||frozen peas|
|5-6 Tbsp||freshly grated parmesan cheese|
|3 Tbsp||freshly shredded mozzarella cheese|
Since we always do more than one family dinner for Christmas, my family and I have decided to do an non-traditional dinner. This past year, I made eggplant parmesan and it was a huge hit!
This version of eggplant parm uses yummy panko breadcrumbs to add a light crispiness. The result is simply delicious - a must try!