Eggplant Mozzarella Stacks

• 1 whole Eggplant, Sliced
• 1/2 cups Flour
• 1 teaspoon Italian Seasoning
• 1 teaspoon Garlic Salt
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Red Pepper Flakes
• 1/4 cups Milk
• 1 whole Egg, Beaten
• Oil, As Needed
• 4 ounces, weight Fresh Mozzarella
• 1 cup Marinara
• Fresh Basil, As Needed

1. Slice eggplant and use a biscuit cutter to remove circles from eggplant.
2. In a shallow bowl, combine flour and all seasonings, in a second bowl combine the milk and beaten egg.
3. Dip eggplant into flour, then egg, then repeat so the eggplant is double-breaded.
4. Heat oil in a large skillet over medium heat.
5. Place cook eggplant 2-3 minutes on each side or until golden brown.
6. Remove eggplant from skillet.
7. Assemble stacks alternating eggplant, cheese and drizzle with marinara sauce and basil.
8. Serve with additional marinara sauce for dipping.

flour, italian seasoning, garlic, garlic, onion powder, red pepper, milk, egg, mozzarella, marinara, fresh basil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/eggplant-mozzarella-stacks/ (may not work)