Instructions
Prepare the Tomato Sauce:
Heat olive oil in a skillet over medium heat.
Add crushed garlic and sauté for 30 seconds until fragrant.
Pour in the canned tomatoes, add oregano, and season with salt and pepper.
Simmer for 10 minutes, stirring occasionally, until slightly thickened. Set aside.
Prep the Eggplants:
Slice the eggplants into even rounds (about ½-inch thick).
Microwave for 5-7 minutes on high to soften, then let cool.
Make the Egg Wash:
In a bowl, whisk together eggs and milk. Set aside.
Assemble the Eggplant Stacks:
Place a spoonful of tomato sauce on an eggplant slice.
Add a slice of mozzarella and a sprinkle of parmesan and dried basil.
Top with another eggplant slice to form a “sandwich.”
Bread the Eggplant Stacks:
Dredge each stack in flour, shaking off excess.
Dip into the egg wash, then coat with grated bread.
Repeat the egg and breading process for a crispier crust.
Fry Until Golden:
Heat oil in a pan over medium heat.
Fry the breaded eggplant stacks for 4-5 minutes per side, until golden and crispy.
Serve Immediately:
Enjoy hot with extra tomato sauce or a side salad!
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