Ingredients
3 medium eggplants, (about 2 1/2 to 3 pounds total)1 tablespoon sea salt, or kosher salt
3 large eggs
1 teaspoon salt
all-purpose flour, for dredging
2 cups plain breadcrumbs
freshly ground pepper
½ cup vegetable oil, or as needed
½ cup olive oil, or as needed
Tomato sauce
2 cups Parmigiano-Reggiano, grated
1 pound fresh mozzarella cheese or imported Fontina cheese, cut into slices 1/3-inch thick
12 fresh basil leaves
Description
When I Bread And Fry Things Like These Slices Of Eggplants, I Make A Little Assembly Line That Leads From The Flour To The Eggs, On To The Breadcrumbs And Right Into The Pan Of Hot Oil. Placing Three Rectangular Cake Pans Side By Side Next To The Stove Wo
Lidia's Italy
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