Eggplant Parmigiana

1. 1

   Peel eggplants and cut into slices.

2. 2

   Dip slices into egg and milk mixture.

3. 3

   (Beat eggs and milk together in a bowl.)

4. 4

   Once slices of eggplants are dipped in egg mixture, dip in bread crumbs. Fry in oil until brown and drain well on paper towels.

5. 5

   Place layer of eggplants in casserole, cover with layer of Mozzarella cheese, cover with layer of sauce and sprinkle with Parmesan cheese. Repeat procedure until all eggplants are used.

6. 6

   Bake in oven about 30 minutes at 350u00b0.

7. 7

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.