Ingredients

The following ingredients have 4 Servings
  • 1 egg
  • 1/2 cup milk
  • 1 cup breadcrumbs
  • 2 eggplant (cut into 1/2-inch thick rounds (about 10 slices total))
  • Olive oil
  • 1 small onion (diced)
  • 2 large tomatoes (diced)
  • 2 cups shredded zucchini
  • Salt and pepper
  • 8 ounces fresh mozzarella

Instruction

  • Set up two shallow bowls. In one bowl, beat together egg and milk. Pour breadcrumbs in the other bowl, and set both near stove.
  • Heat olive oil in a large skillet over medium-high. Dip eggplant slices in egg, then dredge in breadcrumbs, and place in skillet. Cook until golden on both sides, then remove to a 9x13 baking dish, arranging in a single layer. (Squish them in if you need to.)
  • Reduce skillet to medium, and add onions. Cook until translucent, then add tomatoes and zucchini. Cook until tomatoes have broken down a bit, about 5 minutes. Season with salt and pepper.
  • Preheat broiler.
  • Pour tomato mixture over the eggplant. Tear mozzarella into pieces and scatter over the top. Cook under the broiler until cheese is melted and bubbly.