Stuffed Eggplant

I was very excited to have the key ingredients to one of the only things I can cook well in this weeks basket 🙂

Stuffed Eggplant

1 Large Eggplant, peeled and sliced into 1/4 inch slices
3 Eggs
2 cups of bread crumbs (I use the italian flavored ones, but you can add seasoning to your taste)
1/4 pound of fresh mozzarella cheese
1 bunch of fresh basil leaves

1 1/2 cups of oil

Heat oil in a deep frying pan while you start prep.
Layer a slice of mozzarella cheese and a basil leaf between 2 slices of eggplant. Coat the “sandwich” in egg and then bread crumbs. Prep several of these before adding them to the pre-heated oil. Stoves tend to be very different from one another, so watch the first batch closely. You want to cook them until they are golden brown and then flip them over to the other side. Place on paper towels to absorb the excess oil prior to serving.

-Beth Milbourne

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