Canola oil for frying eggplant
2 cups flour
egg wash (3 eggs combined with 2 tablespoons of water)
3 cups Panko Bread Crumbs
4 cups of your favorite marinara
2 tablespoons butter
Parsley and lemon slice for garnish if desired
Cut eggplant into thick slices. Place flour, egg wash, and bread crumbs all in separate bowls. Dip eggplant into flour, egg wash, and then dip into bread crumbs. Do the same with the asparagus spears. Heat canola oil in frying pan until very hot (350 degrees). Place eggplant in pan, fry for approximately 2 minutes or until golden brown. Fry asparagus after that. Meanwhile heat marinara, Alfredo, and spinach sauces on stove. On a pan, layer eggplant and marinara and top with Italian blend cheese. Broil for 30 seconds in oven until cheese is melted. Place eggplant on plate. Spoon 3 sauces onto corners of the plate. Place eggplant stack in the middle. Position asparagus spears on top of the stack. Garnish with lemon and parsley if desired. Enjoy!
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