Eggplant Parmesan With Meat Sauce

1. 1

   Prepare meat sauce.

2. 2

   Cut eggplant lengthwise into slices about 1/4-inch thick.

3. 3

   Coat each slice with flour and shake off excess. Heat about 1/4 inch oil in a wide frying an over medium-high heat. Dip eggplant slices in egg mixture.

4. 4

   Drain briefly and cook without crowding.

5. 5

   Adding oil as needed, until browned and tender when pierced.

6. 6

   Drain, when browned, on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.