Flour, Egg & Milk, Breadcrumbs (for crumbing)
Pure Olive Oil
Tomato-based Pasta Sauce (buy or make)
Grated Parmesan Cheese
Garlic (Roasted or Dried)
Cut the Eggplants
into 1-2cm slices and degorge if necessary. Dip the Eggplant slices
in seasoned flour, then egg & milk, then breadcrumbs. Fry in
enough hot oil to cover the sides.
Eggplant slices in a baking dish (or individual dishes). Top with
Pasta sauce, Garlic and grated Parmesan.
Bake or grill
until cheese is sizzling. Serve with green salad.
Note: This is
one of the few dishes I make that uses a lot of oil and makes a
lot of dirty dishes - but it's worth it!
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