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Wednesday, September 3, 2014

Eggplant Slices for Sandwich

Battered with beaten egg and Romano cheese,
then fried in olive oil and baked in tomato sauce.
This method makes the best tasting sandwich.
You can add in some grated Parmesan cheese
or even some shredded mozzarella cheese.

1 eggplant
olive oil for frying
2 eggs, beaten
1/2 cup grated Romano cheese
2 cups tomato sauce
more Romano cheese as desired.

Cut ends off of eggplant and peel if desired.
Slice eggplant into 1/4 inch rounds.
Fry in preheated olive oil for 2 minutes each side.
Remove to drain on paper towels and pat dry.
In a mixing bowl beat egg with 1/2 cup Romano
cheese to make a batter for the eggplant slices.
Dip eggplant slices in batter and fry again until
just starting to get golden brown on both sides.
Place cooked eggplant slices in a baking dish,
Spread tomato sauce over top and sprinkle cheese.
Place another layer of eggplant, more sauce and cheese.
Bake un covered in a 350 degree F. oven about 30 minutes.
Remove and let cool a little bit before slicing and serving.

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