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Instructions |
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Wash and slice eggplant.
Combine eggs and milk in flat dish.
Place flour (or breadcrumbs) and parmesan cheese in a plastic baggie.
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Dip eggplant rounds in egg mixture and place into flour mixture. Manipulate to coat completely.
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Fry in oil until golden and remove to drain on paper towels.
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When all rounds are cooked, plate them for the number of people being served. Top with generous serving of marinara sauce and top with mozzarella cheese. Pop into microwave to melt cheese, and serve.
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Serving
Suggestions |
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Serve with a fresh green salad and garlic bread. If serving more people, add a side of angel hair pasta with sauce to stretch.
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Originally Submitted
11/12/2009
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