Pan-Fried Eggplant Casserole

Packed with flavor. Packed with veggies. Packed with awesomeness.

Meet today’s line-up.

Mix flour with italian seasoning, garlic powder, italian bread-crumbs, and parsley flakes. In a separate bowl, mix the yolk of one egg with water.

Then do a little skinny dip with your eggplant into the egg/water mix then into the flour surprise mix.

Then, pan fry your eggplant frisbees in a very small amount of olive oil. Begin to layer the fried eggplant over a bed of sauce in your best casserole dish.

Keep Layering this Beauty.

I added some zucchini slices in for extra flare.

Do not forget to layer-in your favorite shredded cheese.

Made with Love. ❤

Pan- Fried Eggplant Casserole

1 Large Eggplant

1 Medium Zucchini

1 Large Can of Crushed Tomato’s

1/2 Cup Shredded Cheese

2 tbs garlic

1 sprinkle of fresh parsley

FLOUR MIXTURE: 

1 cup flour

1 tbs italian seasoning

1/2 tbs parsley

1/2 tbs garlic powder

2 tbs bread crumbs

EGG MIXTURE:

1 large white egg

1/ cup water

First cut up eggplant and zucchini, set aside. Mix flour mixture together in one bowl and egg mixture together in one bowl. Begin to dip eggplant slices into egg then into flour one at a time and set aside. Then, bring 2 Tbs Olive Oil to a boil and pan-fry the eggplant slices. (I sprinkled a small amount of olive oil in between sets of eggplant frying to keep the pan moist). In a casserole dish, spread a layer of the tomato’s then the fried eggplant. Layer, upon layer. On one of the sets of layer’s add some zucchini if you wish, then some cheese. (I put the zucchini in a small amount of water in the microwave for a 1 minute to soften). Layer to the top, and sprinkle more cheese. Put in oven for 10 minutes at 350 degrees. Garnish with parsley.

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