| Ingredients |
| |
| 2 |
each |
medium eggplant |
| 1 |
cup |
flour |
| 3 |
each |
egg |
| 2 |
cup |
bread crumbs |
| Oil for frying |
| |
| Sauce |
| 15 |
oz |
tomato sauce (medium can) |
| 2 |
Tbsp |
chicken soup powder |
| 1 |
tsp |
salt |
| ¼ |
tsp |
black pepper |
| 1½ |
cup |
hot water |
| |
|
| Preparation steps: |
- Peel the eggplants and cut them into ¼-1/3 inch slices.
- In a soup bowl mix the eggs.
- Pour the flour and bread crumbs into two additional soup bowls.
- Dip each eggplant slice in the flour, then in the egg mix, and then coat with the bread crumbs.
- Deep fry in a medium hot oil for 2-3 minutes on each side until golden.
- Remove from oil and arrange on a paper towel for a few minutes to remove excess oil.
- Pour one third of the sauce into a baking pan (size?)
- Arrange one level of the breaded eggplants and pour another third of the sauce on top.
- Arrange the second level of the breaded eggplants and pour the rest of the sauce on top.
- Bake covered at 350F for 40 minutes.
Serving: Garnish with fresh parsley.
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