5. Add parmesan and dried basil.
6. Cover with another slice of eggplant. Dredge eggplant in flour,
dip in egg then cover with grated bread. Repeat the egg and
grated bread coating one more time.
7. Fry eggplants in preheated oil for 4-5 minutes until golden brown.
Serve immediately.
Pages: 1 2