- 1 large eggplant –Peeled and sliced in even strips LENGTHWISE
- Flour to dredge
- Eggs – 2
- Bread crumbs to dredge
- Jar of MEESH’S® Marinara
- Grated mozzarella or parmesan to taste
- Oil of choice for frying
Preheat oven to 425 degrees.
Set up your dredging station in this order; flour, eggs, bread crumbs. Coat eggplant evenly with each ingredient. Set aside on plate or rack until ready to use.
Heat oil until shimmering and add in eggplant slices keeping it at a gentle fry until each side is golden brown and crispy. Set onto paper towels to drain.
Add about a quarter cup sauce to bottom of a baking dish and place in a single layer in dish. If your slices are very thin double up your layers. Otherwise, you may need more than one dish depending on how big your dish is. Add a little more sauce to the top of each slice and top with grated mozzarella, parmesan or both!
Place in oven and cook for about 20 to 25 minutes or until cheese gets bubbly and starts to brown. Serve with pasta of your choice and a salad.