- 1 large
- 2 eggs
purpose flour, for breading
or Italian style bread crumbs
oil, for deep frying
- 4 cups
- 2 cups
shredded mozzarella or Italian blend cheese
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.
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.
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