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RICHMOND, Va (WTVR) – Summer and early fall is the season for eggplant. Culinary expert Stephanie Ganz is back with us today with a lighter and healthier version of Eggplant Parmesan.‎‎

Eggplant Parmies

(for 4)


2 Large Eggplant, sliced approx 1/8 to 1/4 inch thick, and salted and drained
2 cups All-Purpose Flour, seasoned
2 cups Panko Breadcrumbs
2 tablespoons Parmesan, grated
1 tablespoon Magic Sprinkles
2 eggs (plus 1/4 cup water)

Marinara Sauce

2 tablespoons Olive Oil
1 medium Yellow Onion, diced
1 large clove Garlic, minced
1 (16 oz can) Tomatoes, petite dice
Magic Sprinkles
Fresh Basil
Salt and Pepper

Shredded Mozzarella


Preheat oven to 350. Prepare 3 containers with flour, egg wash, and panko to form an assembly line for breading. Season both the flour and the panko. Using one hand for dry ingredients and one hand…

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