Eggplant Italian

1. 1

   Wash, cut off stem and slice eggplant about 1 inch thick. Have ready, the stewed tomatoes or sauce, cheese, and oregano.

2. 2

   Beat 1 egg slightly in another bowl.

3. 3

   In another bowl, have the flour and salt & pepper. And oil in fry pan-baking dish.

4. 4

   Dip eggplant slices in egg and then in flour mixture, fry in pan until golden brown. In baking dish, add some of the stewed tomatoes on bottom and layer eggplant and Romano cheese until all are in the dish. Bake uncovered at 350 for 30 to 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.