Home Cooks > Recipes > Eggplant & Mozzarella Supper
Yield: Yield: 4 servings
1 large clove garlic, pressed
1 cup Kikkoman Panko Bread Crumbs or Whole Wheat Panko
1 teaspoon coarse ground black pepper
1/2 teaspoon dried oregano leaves, crumbled
1 pound eggplant, peeled and cut into 1/2-inch thick slices
1 package (8 oz.) part skim mozzarella cheese,
cut into 1/2-inch thick slices
1/3 cup all-purpose flour
2 cups prepared marinara pasta sauce, heated
- Pour enough oil into heavy-bottomed skillet to measure 1/4-inch deep; heat over medium heat to 375°F. (Oil is ready when pieces of bread crumbs are added and sizzles.)
- Meanwhile, beat eggs with garlic and 1 Tbsp. water in shallow bowl until well blended. Combine bread crumbs, pepper and oregano in shallow dish. Dust both sides of eggplant and cheese slices with flour, then dip into egg mixture and finally coat thoroughly with bread crumbs mixture.
- Add 2 to 3 eggplant slices to hot oil. Fry about 1 minute on each side, until just lightly browned; remove and keep warm. Repeat cooking procedure with remaining eggplant, and ending with cheese slices.
- Arrange eggplant and cheese slices on serving platter and serve with warm marinara sauce.