Eggplant & Mozzarella Supper

A family recipe from Teri McCracken.

Getting ready: 20 min · Cooking: 20 min · Feeds: 4

Ingredients

• Vegetable oil
• 2 eggs
• 1 large clove garlic, pressed
• 1 cup Panko bread crumbs
• 1 tsp coarse ground black pepper
• 1/2 tsp dried oregano leaves, crumbled
• 1 large eggplant, peeled and cut into 1/2 inch slices
• 1 package (8 oz) part skim mozzarella cheese cut into 1/2 inch thick slices
• 1/3 cup all purpose flour
• 2 cups prepared marinara pasta sauce heated (I buy mine as I do not have a recipe for homemade)

Directions

1. Pour enough oil into heavy bottom skillet to measure 1/4 inch deep; heat over medium heat to 375F (oil is ready when pieces of bread crumbs are added and sizzle).
2. Meanwhile beat eggs with garlic and 1 TBS water in shallow bowl until well blended.
3. In separate dish combine bread crumbs, pepper and oregano.
4. Dust both sides of the eggplant and cheese slices with flour, then dip into egg mixture and finally coat thoroughly with bread crumb mixture.
5. Add 2 to 3 eggplant slices to hot oil. Fry about 1 minute on each side, until just lightly browned; remove and keep warm.
6. Repeat cooking process with remaining eggplant, and ending with cheese slices.
7. Arrange eggplant and cheese slices on serving platter and serve with warm marinara sauce.

The story behind it

This is a meal in itself and I use it a lot for meatless Fridays.