Bread and fry eggplant and serve as main course next to vegetables or mashed potatoes.
Peel and slice eggplant into 3/4 inch slices.
Coat each slice with flour, dip into egg.
Roll each slice in bread crumbs.
Fry in oil until golden brown.
In six-quart pot, bring ingredients for sauce to a boil. Add fried eggplant. Simmer over low heat for 20–30 minutes.
Notes:
For zucchini, proceed as above using zucchini instead of eggplant. Zucchini does not need to be fried before baking.
Variations:
To bake, grease pan with four tablespoons of oil. Place coated eggplant into pan, bake at 400 degrees Fahrenheit for 10 minutes on each side. Add to boiling sauce and proceed as above.
Description:
Styling and Photography by Tamara Friedman
Medium
Easy
Easy
Medium
Easy
Medium
Medium
Easy
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion0 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...