Vegetable oil (for frying)
Eggplant
All-purpose flour
Eggbeaters or eggs well beaten
Italian breadcrumbs
Spaghetti sauce
Mozzarella cheese. Grated
Romano cheese, grated
This recipe is really a 2 person job, at least till the frying is done…
Start by peeling the eggplant and slice into 1/4-inch thick slices.
Preheat your deep-fryer to 350 degrees.
Coat each side of the eggplant with the flour and dip the eggplant into the eggbeaters (better than well beaten eggs) to coat both sides. Then take your bread crumbs and do the same to coat each side.
Once the oil is hot, put the eggplant in the hot oil and fry until golden brown.
Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the spaghetti sauce to the bottom of the pan, then the eggplant, more sauce, then a layer Mozzarella & Romano cheese. Continue to build layers until you have reached the top of the pan. Top off with more sauce, mozzarella and grated Romano
Place the eggplant into a 350 degree oven and cook for 20 to 25 minutes or until the cheese on top just starts to brown. Enjoy!!!
