Italian food is by far everybody's favorite. There are many wonderful vegetarian dishes, and here's the one I love the most.
Put the sliced eggplant in a colander, cover with a small towel, put a can or something heavy on top, and drain for about one hour, which will make it absorb less oil when cooking. In a deep-dish mix the eggs with the milk, add salt and pepper. In two separate plates put the flour in one and the crumbs in the other. In the meantime heat the oil in a large skillet, dip each slice in the flour, then the egg-wash, and finally in the crumbs, fry immediately. When nice and brown on both sides, put a little of the sauce in the bottom of an ovenproof dish, put one layer of eggplant, one layer of mozzarella, and a layer or parmesan, repeat the process until all the eggplant is used. Cover with both cheeses and more sauce, cover and bake for 35 minutes at 375.
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