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