One of the favorite and hearty Italian vegetarian entrees. Yummy and comforting, especially with plenty of cheese.
The eggplant preparation can get a bit messy, but it’s oh-so worth it.
- 1 medium eggplant
- 8 oz mozzarella cheese, sliced
- 2 eggs beaten with 2 tbs water
- 1 cup seasoned breadcrumbs
- 1-28 oz jar of pasta sauce*
- 1/2 cup flour
- 1/4 cup parmesan cheese
- olive oil for frying