Vegetarian/Eggplant Parmigiana
| A: | 1 eggplant, sliced 1/4" |
| B: | flour |
| C: | 1 egg |
| 2-3t milk | |
| 2t oil | |
| D: | Bread crumbs |
| Parmesan cheese | |
| Basil | |
| pepper | |
| 1. | Salt (A) and let stand 10 minutes. |
| 2. | Combine (C) in bowl, and (D) in separate bowl. |
| 3. | Drag (A) in (B), then dip in (C), then coat with (D). |
| 4. | Let slices stand 15 minutes. |
| 5. | Fry slices in butter skillet. |
| 6. | Serve with marinara sauce, Parmesan cheese, garnish. |
Servings: 4