Eggplant Parmesan

This is truly a simple dish to make.  It has a few steps and not too many ingredients but it is so flavorful.  Even though it is a vegetarian meal, it is very hearty.  I really like eggplant and have cooked a variety of recipes using it.  One of my favorite eggplant recipes is baba ganoush.  The only problem is, in my family, I seem to be the only one who likes it.  So I have only made it once in the house.  I love to make chicken Milanese and the preparation of this eggplant is very similar.

Ingredients:

• 1 eggplant, sliced
• 3 eggs, beaten
• 2 cups of Italian bread crumbs
• 1 cup of flour
• salt, pepper & cayenne to taste
• 1 – 2 cups of shredded parmesan
• 1 cup tomato sauce
• 2 sprigs of basil
• 2 tbsp olive oil

Directions:

Begin by setting up a dredging station.  In 3 separate bowls, put the eggs in one bowl, the breadcrumbs in a second bowl and the flour, salt, pepper & cayenne in another bowl.  Meanwhile, in a sauté pan, add the oil and heat on medium high heat.  While the oil is warming, work the sliced eggplant through the dredging station.

Start with placing the eggplant in the flour mixture. Shake off the excess, and drop in the egg mixture.  Again, let the excess drop of and finish by putting in the breadcrumbs.  Pat the crumbs into each side.  Place in the sauté pan and cook on both sides for approximately 2 minutes.

Remove the cooked eggplant from the sauté pan and place on a plate covered with a towel – to soak up the extra oil.  Next, place the eggplants on a baking tray.  Now it is time to start building the parmesan.  Top the eggplant with a good dollop of tomato sauce, and then, a good handful of shredded parmesan.

Repeat until all the eggplants have been used.  Place in a 325 degree oven and cook for maybe 1 minute or so.  You just want the cheese to melt.  Top with a basil leave – reserve some tomato sauce for dipping.

Serve and enjoy!