EGGPLANT SHAKE 'N BAKE PARMESAN
Steps:
- Heat oil in pan for frying (about 350-400 degrees F). Peel eggplant and slice thin (about 2-3/16th inch thick. Scramble egg in small bowl and add milk or water. Pour Shake 'N Bake package contents into another small bowl.
- Dip each slice of eggplant in egg mixture, and then dip each side of the egg coated eggplant into the Shake 'N Bake.
- Place eggplant in heated oil. Cook until dark golden brown, flip, and cook on remaining side. When second side is golden brown, remove from oil. Serve with sliced tomatoes on top of each slice.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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