Ingredients

The following ingredients have 4 Servings
  • 2 jars marinara sauce
  • 2 large eggplant
  • 5 large eggs
  • 3 tablespoons whole milk
  • 4 cups Italian-style breadcrumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh thyme leaves
  • Vegetable oil (for frying, as needed, about 1 1/2 to 2 cups)
  • 1 1/2 pounds mozzarella cheese (cut into thin slices)
  • 1/2 cup grated Parmesan
  • 1 pound fontina cheese (shredded)
  • 2 handfuls fresh basil

Instruction

  • Slice the eggplant into thin slices.
  • In a medium bowl, whisk together the eggs and milk and set aside. In another bowl, combine the breadcrumbs, oregano and thyme and stir to combine.
  • Dip the eggplant slices into the egg mixture, making sure to coat both sides. Following the egg mixture, dip the eggplant into the bread crumb herb mixture on both sides.
  • In a large skillet, add about 1/3 cup of the vegetable oil over medium high heat. Once the oil is hot, add the breaded eggplant slices a few at a time and fry on both sides until golden brown. Once golden, remove from the oil and let rest on a paper towel to drain excess oil. Continue this process with the remaining eggplant slices, making sure to add extra oil if needed.
  • Preheat oven to 350 degrees F.