This is a great camping/dutch oven recipe
Ingredients
- 2 eggplants
- 1 egg, beaten
- 1/2 cup milk
- 1 cup flour
- vegetable oil
- salt & pepper
Servings: people
Instructions
- Peel and slice eggplant into ½ inch thick rounds. Place the eggplant in a very large bowl with very cold salted water. Cover with a plate to keep the eggplant submerged in the water. Let it stand for about 30 minutes. Discard the water and drain the eggplant in a colander. Lay the eggplant slice on wax paper and sprinkle with salt and pepper.
- In a shallow bowl, combine eggs and milk. Put the flour on a sheet of wax paper.
- Dip the eggplant into the milk mixture, then dredge them in flour.
- Fry the eggplant in hot oil.
- Parmagiana Layer the fried eggplant with spaghetti sauce and shredded mozzarella cheese in a dutch oven. Baked for 45 minutes - check frequently since this is currently a guess
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