Eggplant Parmesan

1. 1

   Cut Eggplant into 1/4-1/2 strips.

2. 2

   Beat eggs with milk and put in a shallow pan big enough to plauce eggplant slices.

3. 3

   In another pan mix breadcrunbs and parmisian cheese.

4. 4

   Heat olive Oil in large skillet.

5. 5

   Dip eggplant slices in egg, then breacrunbs and then put in skillet, cook till golden brownthen flip and cook other side.

6. 6

   Top with marinara sauce and mozzerella cheese.

7. 7

   *Note:The amount of bread crumbs and eegs depends on how thick your slices and how large the eggplant is*.

* Per serving · 4 servings · Values may vary.

No additional tips available.