Eggplant Italiano

1. 1

   Peel and slice, 1/2-inch thick, the eggplant.

2. 2

   Dip in milk, then in bread crumbs.

3. 3

   Fry in oil until golden brown.

4. 4

   Meanwhile, slice 1 zucchini 1/2-inch and arrange on bottom of 9 x 13-inch baking dish.

5. 5

   Top with browned 1/3 eggplant, 1/3 cheese and 1/3 sauce.

6. 6

   Layer zucchini, eggplant sauce and cheese until gone.

7. 7

   Top with Parmesan cheese crumb mixture.

8. 8

   Bake at 325u00b0 for 40 minutes, covered and 15 minutes, uncovered.

9. 9

   Serve with French bread, garlic bread and/or cooked fettuccini.

* Per serving · 4 servings · Values may vary.

No additional tips available.