Ingredients
1 pound eggplant, sliced lengthwise, 1/8 inch thick
2 eggs, beaten with 1 tablespoon water
2 cups Italian breadcrumbs
Salt and freshly ground black pepper
4 ounces goat cheese
Marinara sauce for serving
Vegetable oil for deep frying
Preparation
Dip slices of eggplant in egg and then coat with breadcrumbs. Place on a plate lined with waxed paper. Place waxed paper between layers as you continue. Refrigerate for 1 hour. Heat vegetable oil to 350 degrees. Fry slices of eggplant in hot oil until golden brown. Remove from oil and sprinkle with salt and pepper. Keep warm while frying remaining eggplant. To serve, place a layer of marinara sauce on each serving plate. Top with three slices of eggplant and an ounce of cheese. Serves 4.
