Eggplant parmigiana

Eggplant parmigiana

Ingredients/Components

• flour - 3/4 c
• salt - 2 tsp
• milk - 1/3 c
• large eggplant, cut into 1/4-inch slices - 1 item
• salad oil - 1 item
• large can tomato sauce - 1 item
• grated Parmesan cheese, shredded - 1/2 c

How to make eggplant parmigiana:

On a sheet of waxed paper, combine flour and salt. Dip eggplant into the milk and coat with flour mixture. Heat oil in a large skillet over medium heat.

Recipe categories: Eggs/dairy, Cheese, Main dish.