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Prep Time: 45 minutes
Cook Time: 20 minutes
1 eggplant – cut into 1/4 inch slices
1 cup milk
salt & pepper – to taste
2 cups breadcrumbs
2/3 cup Canola Oil
1 cup Moni’s Light Tomato & Oil Vinaigrette
2 cups mozzarella – shredded
1/4 cup parmesan – grated
Preheat oven to 375 degrees F
Combine egg and milk in a shallow baking dish.
Slice eggplant and put between double paper towels to extract moisture
Put breadcrumbs, salt & pepper in another shallow baking dish.
Dip eggplant slices in egg/milk mixture; then into the breadcrumb mixture. If you like heavy breading, repeat this step a second time.
Heat oil in large skillet and brown the eggplant slices, remove them and place on a paper towel-lined plate. May take a couple of batches.
Lighty spray the cooking oil in a 9×13″ baking dish. Line the bottom of the dish with one-half of the eggplant slices. Drizzle 1/2 cup Moni’s Vinaigrette on top of the eggplant slices. Put 1 cup of the mozzarella cheese on top of the eggplant slices. repeat layers and top with 1/4 cup of parmesan cheese. Bake for 20 minutes.