Ingredients:
- 8 cups (2 quarts) prepared tomato soup
- 1 Parmesan rind
- 1 1/3 cups all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- Salt and freshly ground black pepper
- 1 medium eggplant, peeled and cut into 1-inch cubes
- Vegetable oil, for frying
- 8 slices whole milk mozzarella
- 2 tablespoons fresh basil, cut into chiffonade
Ingredients:8 cups (2 quarts) prepared tomato soup1 Parmesan rind1 1/3 cups all-purpose flour2 large eggs, beaten2 cups Italian-style breadcrumbsSalt and freshly ground black pepper1 medium eggplant, peeled and cut into 1-inch cubesVegetable oil, for frying8 slices whole milk mozzarella2 tablespoons fresh basil, cut into chiffonade
Ingredients:
- 8 cups (2 quarts) prepared tomato soup
- 1 Parmesan rind
- 1 1/3 cups all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- Salt and freshly ground black pepper
- 1 medium eggplant, peeled and cut into 1-inch cubes
- Vegetable oil, for frying
- 8 slices whole milk mozzarella
- 2 tablespoons fresh basil, cut into chiffonade
