Spicy Diaphanous Eggplant

1. 1

   Using a mandoline, slice the eggplant long ways 3/16th of an inch thick.

2. 2

   Note: If you are using a larger eggplant you may want to slice your eggplant in half and run the eggplant long-ways on the mandoline.

3. 3

   Salt the eggplant and let it 'weep' on paper towels for 10-20 minutes turning once

4. 4

   Beat egg, milk, salt and pepper together in a bowl

5. 5

   Add flour to a second bowl

6. 6

   Heat 1 TBL spoon of oil in a skillet on medium high heat

7. 7

   Dredge the eggplant in the flour on both sides

8. 8

   Dip eggplant slices in egg wash

9. 9

   Pan saute the eggplant until brown on both sides and soft - remove to a paper towel while you complete the rest of the slices.

10. 10

    Spoon 1/3 of the Ro-Tel into the bottom of a 9x3 loaf pan

11. 11

    Build one layer of eggplant slices, overlapping slightly.

12. 12

    Spoon 1-2 tablespoons of Ro-Tel on the top of the first layer

13. 13

    Add 2nd layer of eggplant

14. 14

    Scatter the remaining Ro-Tel on the top of the eggplant

15. 15

    Bake at 375 for 20 minutes

16. 16

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.