Ingredients
- 1 large
eggplant
- 2 eggs
- 2
tablespoons milk
- All
purpose flour, for breading
- Regular
or Italian style bread crumbs
- Vegetable
oil, for deep frying
- 4 cups
marinara sauce
- 2 cups
shredded mozzarella or Italian blend cheese
Directions
- Slice
one eggplant and set out slices on a tray. Sprinkle both sides with salt
and let sit in the refrigerator for 30 minutes. Rinse thoroughly and place
in a colander to drain.
- Set up
a breading station with three shallow dishes. Fill one with flour, another
with egg and milk, and the last with seasoned bread crumbs. Pat eggplant
slice dry with a paper towel, coat with flour, then dip in the egg wash,
and last, cover with breadcrumbs.
- Fill a
saucepan with about 3/4″ of oil and heat. Then fry about 4-5 of the
breaded eggplant slices at a time, flipping over to brown both sides.
Remove from oil and let drain over paper towels.
- In a
baking or casserole dish, layer red sauce, eggplant, sauce, cheese,
eggplant, sauce, cheese, etc., just like you were making lasagna, until
you run out of fried eggplant slices.
- Bake,
covered, in a 400 degree oven for about 30 minutes (remove the lid
for the last 10 minutes or so). Remove from the oven and let rest
for about 20 minutes before serving.
Printed from www.ourlifeinmeals.com
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