EGGPLANT CHULES

Instructions

1. Prepare the Tomato Sauce:

   • Heat olive oil in a skillet over medium heat.

   • Add crushed garlic and sauté for 30 seconds until fragrant.

   • Pour in the canned tomatoes, add oregano, and season with salt and pepper.

   • Simmer for 10 minutes, stirring occasionally, until slightly thickened. Set aside.

2. Prep the Eggplants:

   • Slice the eggplants into even rounds (about ½-inch thick).

   • Microwave for 5-7 minutes on high to soften, then let cool.

3. Make the Egg Wash:

   • In a bowl, whisk together eggs and milk. Set aside.

4. Assemble the Eggplant Stacks:

   • Place a spoonful of tomato sauce on an eggplant slice.

   • Add a slice of mozzarella and a sprinkle of parmesan and dried basil.

   • Top with another eggplant slice to form a “sandwich.”

5. Bread the Eggplant Stacks:

   • Dredge each stack in flour, shaking off excess.

   • Dip into the egg wash, then coat with grated bread.

   • Repeat the egg and breading process for a crispier crust.

6. Fry Until Golden:

   • Heat oil in a pan over medium heat.

   • Fry the breaded eggplant stacks for 4-5 minutes per side, until golden and crispy.

7. Serve Immediately:

   • Enjoy hot with extra tomato sauce or a side salad!