1. Peel the eggplant& cut off the stem edge. 2. Mix the beaten eggs in a bowl. 3. Pour crushed cornflakes in a large plate. 4. Slice the eggplant into 1/4" thick slices. 5. Pat the slices dry with paper towel. 6. Dip the eggplant slices into the egg batter covering both sides,& then dip into the crushed cornflakes& cover both sides. 7. Place eggplant slices into large skillet with olive oil. 8. MAKE SURE THE SKILLET& OIL IS EXTREMELY HOT before you place the slices into the skillet. 9. Sprinkle salt& pepper to taste. 10. Brown until golden brown on both sides. 11. Spray the inside of a large glass baking dish with Pam or cover with oil or shortening. 12. Place the eggplant slices, one row at a time lengthwise, into the baking dish. 13. After the first row is in, spoon onto the row some marinara sauce& then sprinkle some cheese. 14. Then place the next row of eggplant slices slightly overlapping the first row& then the sauce& cheese on that row. 15. Continue until the baking dish is filled. 16. Place into preheated 350 degree oven until the cheese melts& bubbles. 17. Remove from oven& serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
