Our super fast version layers golden slices of fried egg plant with Mozzarella and tomato sauce. Cook time: 15 minutes.

1 cup dried bread crumbs

1/4 cup milk

Brown:

1 medium egg plant (about 1 lb) cut into 1/4″ slices in salad oil – You may choose to use zucchini instead but leave the peel on.

1 16oz. jar Italian cooking sauce

1 16oz. package mozzerella cheese – shredded

grated parmesan cheese

– about 1 hour before serving-

On waxed paper, place bread crumbs. pour milk into a pie plate. Dip eggplant or zucchini into milk then coat with bread crumbs.

In 10″ skillet over medium heat,  add 2 Tbsp. salad oil – heat. Cook eggplant or zucchini a few slices at a time, until tender and browned on both sides.  Remove from skillet to paper towel lined plate and continue cooking remaining slices and adding more oil as needed.  Pour off oil and wipe skillet.

Add 1/3 of Italian cooking sauce into skillet. Top with 1/2 of eggplant or zucchini slices. Sprinkle with 1/2 mozzarella. Repeat, ending with sauce. Over medium high heat, simmer 10 -15 minutes until sauce is hot and bubbly and cheese is melted. Serve with parmesan sprinkled on top.

Yield 6 servings

 

-Vera Gilmore