1 soft eggplant
1 pkg Italain panko bread crumbs
2 to 4 beaten eggs
1/2 to 1 cup of flour for dredging
canola oil for frying
1 jar of Marinara (See Recipe) or Bertoli garlic and olive oile sauce ( you can use any kind really)
1 pkg mozzarella cheese
Start off by heating your oil on a medium heat. While the oil is heating, slice your eggplant in 1/4 inch pieces. Dredge the pieces in flour, then into the beaten eggs, then into the bread crumbs. Repeat for all the slices. Place about 4 or 5 of the prepared slices into the hot oil and fry each side about 2 to 3 minutes. Set aside until all the slices are fried.
If Making a lasagna type eggplant, stack a layer of eggplant in a glass baking dish…layer with a small amount of mozzarella and sauce, then another layer of eggplant…etc. until all the eggplant is used. Bake on 350 for about 10 to 15 minutes.
Goes great with some fresh pasta
Submitted By
Eddie Beyer
