Mom’s Italian Egg Plant

Mom’s Italian Egg Plant

Makes 6 servings


  • 1 egg plant
  • 1 egg
  • 1 Tbsp milk
  • 1 tsp salt
  • pinch of pepper
  • 1 onion chopped
  • 2 cups tomato, chopped
  • 1 tsp sugar
  • 1 cup shredded mozzarella cheese


  1. Preheat oven to 350 degrees
  2. Peel egg plant & cut into ½‚Äù slices.
  3. Beat egg and add milk. Dip egg plant slices in egg mixture and then coat with cracker crumbs. Fry in a small amount of vegetable oil until golden brown on both sides.
  4. Place slices in a greased shallow baking dish.
  5. Brown onion in a small amount of vegetable oil and add tomatoes, salt and pepper. Add 2/3 cup of mozzarella cheese.
  6. Pour the tomato mixture over the egg plant and top with remaining cheese.
  7. Bake 20-30 minutes or until egg plant is tender.