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Alessio’s Eggplant Parmesan
by: Alessio's Mangia, Mangia Inc.

Ingredients:
1 Medium eggplant, peeled and sliced ¼” thick
2 eggs
½ t salt
½ t pepper
½ C water
1-1/2 C Italian Breadcrumbs
½ C parmesan cheese
1-2 C Olive oil
8-12 ounces Mozzarella Cheese
1 qt Alessio's Mangia, Mangia Spaghetti Sauce
4 sprigs fresh parsley (optional)
8 fresh basil leaves (optional)

Preparation:
In a medium sized bowel mix 2 eggs with water, salt, and pepper.

Dip a slice of eggplant into egg mixture until coated.

Place eggplant slice in bowl with Italian breadcrumbs and parmesan cheese.

Ensure eggplant is coated thoroughly with breadcrumb mixture on both sides and
set eggplant slices on plate in preparation for cooking.

Pour olive oil into large frying pan until it is approximately ½” deep.

Heat oil on medium heat until a slice of eggplant will bubble when placed in oil. (If oil is too cool eggplant will be greasy, too hot and eggplant will burn.)

Cook three or four eggplant slices at a time flipping once in oil until both sides are golden brown.

Remove cooked eggplant and place on paper towel on plate to drain excess oil.

Place 2 or 3 cooked eggplant on individual serving plate and top with mozzarella cheese and Alessio’s Mangia, Mangia spaghetti sauce. Microwave approximately 30-45 seconds until cheese melts.

Garnish with fresh chopped parsley and/or basil.

Serve with hot cooked spaghetti topped with Alessio's Mangia, Mangia spaghetti sauce.

Mangia, Mangia! (Eat, Eat!)

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