Ingredients:

• 1 lb Eggplant,peeled 1/2 inch slices
• 2 fl. oz Vegitable oil,as needed
• 1 quart Marinara Sauce
• 12 oz Mozzarella di Bufala
• 2 oz Parmesan cheese, grated
• 2 oz Italain seasoned breadcrumbs
• 2 oz Milk
• to taste Salt and Pepper

Instructions and Comments:

PRE-PREPARATION
1. Bread eggplant slices in breadcrumbs, using a little milk to help adhere.
2. In a skillet add vegetable oil and fry
eggplant until golden, then drain well on to paper toweling.
3. Season with salt and pepper, to taste.
4. Pour a thin layer of marinara sauce into casserole boat, then top with eggplant slices. Cover with additional sauce.
5. Wrap casserole boats with tin foil, then place in cooler.
TO ORDER/PORTION To order place casserole boats in convection oven at 375 degrees for 12 minutes. Then top with mozzerella cheese and bake for another 3 minutes, with out foil.