Ingredients
Italian spices: oregano, salt, pepper, touch of garlic
matzo (cracker) meal (about 3 cups)
4 large eggs, beaten
Eggplant, peeled and sliced thin cross-wise, soaked in cold water;
oil for frying (Olive or Canola preferred)
mozzerella & parmegiana if desired
favorite Italian sauce for dipping or baking
Preparation
- mix spices into matzo meal;
- line up sliced eggplant; beaten eggs; matzo (cracker) meal; and a holding plate;
- drain each slice of eggplant as you dip it into the egg mixture; dredge each piece and roll ends in matzo meal, and place on holding plate; REMEMBER to use one hand for wet and one hand or dry–dipping and dredging
- repeat so that each piece is double breaded
- heat oil in large frying pan or deep fryer, and fry each piece 3-4 minutes until golden brown;
Serve as is for dipping in sauce or eating plain, or
- layer eggplant, cheeses and sauce in deep baking dish
- bake 20 minutes at 350 degrees or until cheese is melted serve with salad and pasta if desired
