Eggplant Parmigiana

EGGPLANT PARMIGIANA

Eggplant is probably one of my favorite dishes to make and to eat.  When freshly harvested, this simple vegetable offers a variety of preparations.  This is my ultimate vegetable dish! 

Preheat oven to 350F

Ingredients:

2 to 3 small eggplants

Italian breadcrumbs

3 eggs

Grated parmigianno regianno

Grated mozzarella cheese

Skillet with extra virgin olive oil

Cooling rack

Lay out several paper towels and put cut slices of eggplant on the paper towels to absorb extra water.  In a pie plate, pour flavored breadcrumbs.  In another pie plate, place three eggs, a little garlic powder and a teaspoon of grated cheese (parm).  Toss these with a fork.  Dip slices in egg mixture and then coat with breadcrumbs. 

In a skillet, put extra virgin olive oil.  Keep heat on medium or everything will burn.   Fry coated eggplant slices on both sides.  Cool on a rack covered with brown paper. 

Put slices in baking dish.  Cover with sauce and cheese.  Bake for 20 minutes.