Eggplant Parmigiana

Fresh eggplant sliced thick, breaded, deep fried until golden brown and crispy, then layered with our house-made marinara and whole milk mozzarella cheese.

How to make Andolini's Eggplant Parmigiana:

Slice fresh eggplant into 1/4 inch thick rounds

Dip eggplant into slightly beaten eggs to coat

Coat eggplant slices with breadcrumbs and seasoning mixture - a little garlic, basil, oregano all work well to flavor the breadcrumbs

Deep fry until golden brown and crispy

Layer with your favorite marinara sauce (already heated to serving temperature), fresh whole milk mozzarella cheese, and serve hot