1. Cut Eggplant into 1/4-1/2 strips. 2. Beat eggs with milk and put in a shallow pan big enough to plauce eggplant slices. 3. In another pan mix breadcrunbs and parmisian cheese. 4. Heat olive Oil in large skillet. 5. Dip eggplant slices in egg, then breacrunbs and then put in skillet, cook till golden brownthen flip and cook other side. 6. Top with marinara sauce and mozzerella cheese. 7. *Note:The amount of bread crumbs and eegs depends on how thick your slices and how large the eggplant is*. ---------------------------------------------------------------------------
Nutrition
Ingredients
