Fried Eggplant and Tomatoes with Cheese

[Guest guest]

Fried Eggplant and Tomatoes with Cheese

 

INGREDIENTS:

• 1 or 2 eggplants (depend on how many people you're serving)  

• A bowl of milk  

• A bowl of bread crumbs  

• 1 or 2 tomatoes, in slices  

• Oil (for the pan)  

• Italian seasoning to taste  

• Mozzarella cheese  

 

METHOD:

First cut up your eggplant into slices -- not too thin but not too fat.

Then take 1 slice at a time and dip it in the milk, and then cover it in

the bread crumbs, and put it in a large skillet. Repeat with all the

eggplant slices, and then put lots of oil in the pan so the eggplant can

soak it up. Make sure all the eggplant get oil.

 

Let them fry. Then do the same with coating and cooking the tomatoes:

dip in milk, roll in bread crumbs. See if the eggplant slices are brown

on the down side, if so, flip the ones that are ready. Once they are

done and you've flipped them over, and they are brown on both sides,

check the tomatoes and do the same.

 

Get your Italian spices or salt or both or really whatever spices you

like, and put some on each eggplant slice. Then take out the done

eggplant and put them on a paper plate or towels to absorb the oil a

little, then get your mozzarella cheese out and take a little piece of

cheese to put on top of each eggplant slice.

 

Then take the tomatoes slices and put one on top of the cheese on the

eggplant slices. Then put your creation on a nicer plate if you wish,

and enjoy!! 

 

NOTES:

You may always add more spices or salt or whatever, once they are done,

if it's not salty enough for you.