Julia's Italian Eggplant


"a great way to eat eggplant. This delicious dish is also good for you!"
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45 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

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  1. Peel the eggplant, then cut into 1/2 inch thick strips lengthwise.
  2. Mix the egg and milk together in a seperate bowl and place the eggplant in the bowl and then move to a shallow dish where the bread crumbs are. Cover with breadcrumbs.
  3. In a skillet, heat up about 3 Tb. of olive oil.
  4. Cook up the pressed garlic in the oil to make a nice flavor.
  5. Place the breaded eggplant in the oil and let cook for approx. 10 minutes turning the eggplant every few minutes.
  6. Let it turn a golden brown.
  7. Add the jar of tomato sauce, cover with lid, and let cook for another 10 minutes on low heat.
  8. Turn off the heat.
  9. Add the sliced mozerella on top of each piece of eggplant.
  10. Cover with lid and let rest 10 minutes allowing the cheese to melt.
  11. Serve over cooked noodles and enjoy!


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