1 medium eggplant, thinly sliced
2 onion, thinly sliced
1 tablespoon garlic salt
3/4 cup olive oil
1/2 teaspoon seasoning salt
1 teaspoon dried parsley
8 ounces shredded mozzarella cheese
Rinse the eggplant and cut them in half. In a bowl, mix eggplant, onions, garlic salt, olive oil, seasoning salt, parsley, mozzarella cheese and cheese. Wrap the eggplant in plastic wrap and refrigerate overnight.
When the plastic wrap is completely thawed, peel, halve and slice into 3 slices. Place the slices in a large mixing bowl and toss to make a zig zag.
Heat olive oil in a large skillet on medium heat. Saute eggplant until golden brown. Remove them from plastic wrap, insert knives into the flesh of the eggplant and cut to thin. Place the slices into the skillet and cook over medium heat until golden brown.
To serve, arrange the eggplant slices in a single layer on a plate. Top each open dish with 1/2 slice of eggplant and a slice of onion. Discard the remaining eggplant.
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