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Diana Ferrer-Conti: "It was wonderful, my family loved it.
Instead of…" Read More
14Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 eggplant (medium ripe)
- salt
- 1 cup flour
- 1 tsp. seasoned salt
- 1/4 tsp. pepper
- 3 large eggs
- 2 milk (splashes, optional)
- 2 cups Italian breadcrumbs
- 1 tsp. garlic powder
- 3/4 cup grated Parmesan cheese (separated)
- 1/2 cup vegetable oil
- 2 cups marinara sauce
- 8 oz. part skim mozzarella (grated)
- basil (to garnish, optional)
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Reviews(1)
Diana Ferrer-Conti 7 years ago
It was wonderful, my family loved it.
Instead of baking the eggplant I used a skillet and fry them.
After that I stacked them in a oven proof dish for 15-20 min until cheese melted.
Serve with pasta, the meal was so delicious.
I will make it again.