Yes, I talk to myself. Call me crazy. Just not to my face.
Anyhoots, I thought I'd share it for anyone that is interested. I made this the old fashioned way and had it with a side of pasta and a salad. But then we had some left overs and I had it the next day on a hoagie roll with sauteed portabella mushrooms and bell peppers (and onions for hubs). Oh, yum. I even froze some after I made up the whole eggplant for a future quick dinner. I think I will not add this to one of my staples that I always have frozen for a quick pull.
- 1 large eggplant
- salt and pepper
- dry bread crumbs (I make my own in my Vita mix using the heels from my loaves of bread and then I sprinkle a little Italian seasoning in with it but you can certainly use the store bought kind)
- 2 eggs, slightly beaten
- olive oil
- tomato sauce
- mozzarella cheese
- Parmesan cheese
Directions: Cut eggplant crosswise into round 1/4 inch thick slices. Season with salt and pepper. Dip into breadcrumbs, dip into egg and then dip into breadcrumbs again. Place on a plate and refrigerate for about 30 minutes. Heat about 1/8" of oil in a skillet. Fry eggplant slices until tender and golden brown on both sides. Add more oil when necessary. Drain on paper towels.
Line a shallow baking dish with some sauce. Cover with a layer of eggplant. Cover with a layer of mozzarella cheese, more sauce and sprinkle basil and Parmesan cheese on top. Repeat in layers if desired. Bake @ 350 for 25-30 minutes.