How to make it

  • In a large mixing bowl pour the milk and the 1 teaspoon of salt. Stir until dissolved.
  • Place the sliced eggplant in the milk and cover to marinade in the refrigerator for 2 hours.
  • Heat the oil in a frying pan to medium (to when a drop of water will cause a sizzle)
  • Place bread crumbs in a shallow dish and set aside.
  • Place the flour in a shallow dish along with the seasoned salt and garlic powder. Mix thoroughly.
  • Place beaten egg in a shallow dish next to the flour and bread crumbs. An assembly line has been formed.
  • Take the eggplant from the refrigerator and take a marinaded slice and dip into flour.
  • Take the floured slice and dip into egg.
  • Take the floured and egg coated slcied and dip into bread crumbs.
  • Repeat until there are enough slices to cover the bottom of the heated frying pan (about 6).
  • Brown each slice on both sides. 16 slices in all.
  • Do the same with the sliced green tomatoes (use the same milk).8 slices in all.
  • This would also be done for the cheese slices (8 slices in all) but will have less cooking time. The cheese will be soft but will not lose its shape completely.
  • Assemble; with a slice of breaded eggplant on the bottom. Next comes a slice of breaded green tomato followed by the cheese and another slice of eggplant ontop. The marinara sauce is poured over the sandwich or can be used as a spread.

Reviews & Comments 2

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  • lenora 9 years ago
    When the recipe was originally made, it was with red tomatoes. I tried it and it was too acidic. The green tomatoes would seem to be perfect.
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  • conner909 10 years ago
    This looks wonderful...and I like the idea of combining green tomatoes with eggplant! Love fried green tomatoes, so the tangy taste of green tomatoes with this dish should be really good. Every year I wait for the Farmers' Market to start getting fresh tomatoes (I have a ways to go yet this year) and they always carry large, green tomatoes.
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