Breaded eggplant with roasted peppers

Hey Katt, this is what I had for dinner which is not quite as healthy as your juice, but it hit the spot. Garlic in the pan with light virgin olive oil – a good amount. Slice the eggplant (1/2 inch thick) and dip in egg before tossing them into an Italian seasoned bread crumb mixture with Parmesan. Then toss into pan till golden brown. Before serving, dry them off on a paper towel to remove excess oil. Top with roasted red peppers from the jar (make them on the grill by burning the skins and peeling them off), add a spoonful of tomato sauce on each and who could resist fresh mozzarella cheese? Enjoy!!!


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