1 medium eggplant, peeled and cut into thin slices
2-4 Tbsp Racconto Extra Virgin Olive Oil
2 Tbsp Milk
1/4 cup Racconto Grated Romano Cheese
1 pkg Shredded Mozzarella Cheese (for eggplant parmesan)
1/8 Tsp Paprika
Pinch of Salt & Pepper
After slicing eggplant, layer in a colander and sprinkle with salt. Mix bread crumbs, romano cheese, paprika and salt and pepper in a bowl.
Beat eggs and milk in another bowl. Dip eggplant slices in egg mixture, coating both sides and then dip in bread crumb mixture
coating both sides. Fry each slice in olive oil turning over once when eggplant is golden brown. Eggplant is done when both
sides are golden brown. Place cooked slices on a plate covered with a paper towel to absorb the grease. You can eat the
eggplant as is, or cover with a portion of a jar of heated Racconto Classic Marinara Sauce.
To Make Eggplant Parmesan:
You can layer the cooked eggplant in a casserole dish, cover with a layer of shredded mozzarella cheese and add 1/2 jar of
Racconto Classic Marinara Sauce. Sprinkle some Racconto Romano Cheese on top. Baked in oven for about 1/2 hour at 350 or
until cheese bubbles.