1 lg Eggplant; sliced short side
1 pk Mozzarella cheese; shredded
Parmesan cheese (optional)
1 Jar tomato pasta sauce
Oil; enough for frying
Flavored bread crumbs;
- enough to cover all
- eggplant slices
You are going to cut, bread, and fry the eggplant first.
Peel the dark skin off the eggplant. Slice into medium slices
slices (about 1/2" thick) on the smaller side. Pour flavored bread
crumbs into a plate or into a dish for coating the eggplant
patties. Beat 3 eggs for dipping into eggplant. Heat up oil in a
large pan, enough to fry the eggplant. Dip eggplant into egg and
coat it with egg thoroughly. Then coat it with bread crumbs. Put
them on to a plate when finished until you have enough to fry in
your frying pan. Place the eggplant in the frying pan if you think
it is hot enough to fry properly. Keep it frying until both sides
are brown. Make sure you flip eggplant over so all sides will
brown. When finished frying a batch place fried patties onto a
plate covered with a paper towel to absorb the oil. Pre heat the
oven to 350 F.
After all the frying is done. Coat a pan with some oil (about a 9"
square by 1-1/2" deep disposable aluminum pan). Pour a little bit
tomato sauce on the bottom of the pan. Place a layer of the
eggplant patties on top. Cover that with sauce and a little bit of
mozzarella cheese. Place another layer on top of that, repeat. When
done put sauce and a lot of cheese at the very top add parmesian
cheese to the top if desired or available.
Cover the top of pan with foil. Place in the oven for 45 minutes.
Stick fork in middle to see if it is hot all the way through. If
not hot enough cook another 10 minutes. Leave it cooking with the
foil off the top for the last 10 minutes of the cooking.
Let it settle before serving for about 5 minutes. This taste good
or better reheated. Can be reheated in Microwaveable dish. Enjoy
any questions or errors let me know.
