Fried Eggplant and Tomatoes with Cheese

Eggplant and tomato slices are dipped in milk and coated with bread crumbs, then skillet-fried, sprinkled with Italian seasoning, and topped with mozzarella cheese.

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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  
• 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.

Number of servings: as desired

Submitted By: foreva430
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