Ingredients
The following ingredients have 8 Servings
- 2 or 3 - whole eggplants
- 1 cup(s) all-purpose flour, or more as needed
- 3 - eggs, or more depending on how many eggplants you cook
- - salt and pepper
- - vegetable oil, for frying
- 16 ounce(s) mozzarella cheese, sliced
- 1 1/2 cup(s) shredded mozzarella cheese
- 1 jar(s) your favorite sauce, 24 oz. (I use homemade)
Instruction
- Heat oven to 350 degrees. Peel and slice your eggplants thin.
- Season flour with salt and pepper. Scramble eggs in a shallow bowl. Heat oil in a large skillet.
- Dip eggplant in flour first.
- Then in the egg.
- Place in hot oil in a skillet. Cook until browned on both sides.
- Drain on paper towels.
- In a shallow casserole dish, make little sandwiches with 2 pieces of eggplant and slice of mozzarella cheese. Fill the casserole, stacking the eggplant sandwiches 2 times.
- Cover with your favorite sauce.
- Then top with the shredded mozzarella cheese.
- Bake for 30 minutes or until hot and bubbly. Serve with a nice green salad and garlic bread for a delicious meal.
