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Instructions |
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Slice eggplant into 1/4 inch thick rounds ( I make them as thin as possible). Leave the peel on so they keep their shape. Coat each slice in flour, dip in egg, and coat in bread crumbs.
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Warm up spaghetti sauce in small sauce pan.
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Fry each slice of eggplant in olive oil until light brown and crispy on both sides. Be careful not to overcrowd the pan. Drain on papertowels.
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Place eggplant slices on broiler pan. Mound cheese on each slice. Place under broiler until cheese is completely melted. Watch closely so it doesn't burn. Spoon sauce over each slice.
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Serving
Suggestions |
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I serve this over a plate of noodles, with garlic bread and salad!
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Originally Submitted
8/20/2008
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