Ingredients:
-2 large eggplants, peeled and sliced
-2 cups italian flavored bread crumbs
-4 eggs, beaten
-1 cup flour
-1 cup canola oil
-2 cups tomato sauce
-1 lb fresh mozzarella sliced
-1 bunch fresh basil, chopped
Directions:
1. Take 3 large shallow bowls. Add flour to one bowl, beaten egg to one bowl, and bread crumbs to another
2. Dip sliced eggplant in flour, then egg, then breadcrumbs to coat completely
3. In a deep flying pan, add the canola oil and heat on medium
4. Cook eggplant on both sides until well browned
5. Place on a plate with a paper towel to remove the excess oil
6. On a serving platter, put about ½ cup of heated sauce, stack the eggplant and mozzarella and top with more sauce
7. Garnish with the fresh basil
Notes:
If it's the summer and I'm making this dish, and you can get your hands on the delish local beefsteak tomatoes, sometimes I add that to the stack as well.
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