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Peel eggplant and slice into 1/2 thick slices. In a bowl, beat egg with milk. Dip slices of eggplant into egg/milk mixture. Then dip coated eggplant into bread crumbs. Fry both sides of eggplant in a combination of olive and canola oil. You will have to add more oil as needed as the eggplant will soak up the oil. Pour 1/2 cup of spagetti sauce into a baking dish and begin layering the eggplant, spagetti sauce, mozerella cheese and parmesan cheese. Do as many layers as you have ingredients for, finishing with the cheeses. Bake at 350 degree for about 35 minutes.
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