Fried Stuffed Eggplant Slices

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Fried Stuffed Eggplant Slices

 

1 medium-size eggplant, peeled and cut into 1/8-inch thick slices

olive oil

1 cup bread crumbs

2 eggs, lightly beaten

salt and pepper to taste

1 cup freshly grated Parmesan cheese or to taste, divided

2 tablespoons fresh parsley

1 17 to 20 ounce jar favorite tomato sauce or homemade

 

Slice eggplant and set aside.

Make stuffing by mixing bread crumbs, eggs, salt, pepper and about 1/4 to 1/2

cup grated Parmesan cheese and parsley together. (If mixture is too stiff to

spread over the slices, add a little water or olive oil to thin). Take a slice

of eggplant and cover the slice with filling (abut 1 tablespoon). Place another

slice over the top, like a sandwich). Continue with all eggplant slices. Fry in

a good quality olive oil. The oil should be hot before placing eggplant in pan.

Brown both sides. When slices are browned and cooked, place on paper towel to

absorb the excess oil. After all slices are fried, place the eggplant stacks in

large baking dish. Over each eggplant layer, pour hot tomato sauce and sprinkle

with additional cheese.

Preheat oven and bake at 350 degrees for about 20 minutes or until bubbly.

Serves 4 to 6.

 

 

 

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