EGGPLANT-TOMATO CIRCLES
Eggplant
Eggs
Black pepper to taste
Italian bread crumbs
Tomatoes, sliced
Salt
Oregano
Marjoram
Basil
Shredded Mozzarella cheese
Portions depend on size of eggplant.
Peel eggplant and cut into 1/2" thick circles. Place in salted cold water
for 1 hour. Drain on paper towels. Dip slices of eggplant in beaten egg and
then into bread crumbs and fry in pan until golden brown. Drain on paper
towels. Place a tomato slice on top of each eggplant slice. Combine salt,
black pepper, oregano, marjoram and basil and sprinkle on top of each slice.
Top with shredded Mozzarella cheese and bake in 375 degree oven until
tomatoes are heated and cheese melts.
Eggplant
Eggs
Black pepper to taste
Italian bread crumbs
Tomatoes, sliced
Salt
Oregano
Marjoram
Basil
Shredded Mozzarella cheese
Portions depend on size of eggplant.
Peel eggplant and cut into 1/2" thick circles. Place in salted cold water
for 1 hour. Drain on paper towels. Dip slices of eggplant in beaten egg and
then into bread crumbs and fry in pan until golden brown. Drain on paper
towels. Place a tomato slice on top of each eggplant slice. Combine salt,
black pepper, oregano, marjoram and basil and sprinkle on top of each slice.
Top with shredded Mozzarella cheese and bake in 375 degree oven until
tomatoes are heated and cheese melts.
