FEEDS: 3-4

WHAT YOU’LL NEED:

• 1/3 C. flour
• 2 eggs
• 1/3 C. seasoned breadcrumbs
• 1/3 C Panko
• 1 eggplant, medium size
• canola oil
• 2 C. tomato sauce
• mozzarella cheese
• grated parmesan cheese

LET'S COOK

Place the flour in a pie plate and season with some salt and pepper. Whip the two eggs with a pinch of salt, pepper and about a tablespoon of water in a bowl. Mix the seasoned breadcrumbs and the Panko in yet another pie plate.

Slice the eggplant into 1/4” discs. Drop each one in the seasoned flour first and coat well. Next, dip each slice into the egg wash, then into the breadcrumb mix and coat well on all sides. Heat a few tablespoons of oil in a sauté pan over a medium high burner. Fry the breaded eggplant discs in the hot oil until golden brown on both sides.

Arrange the cooked eggplant on an ovenproof tray. Top each one with the tomato sauce, a slice of the mozzarella cheese and a sprinkling of the grated Parmesan. Bake in a preheated 400-degree oven for about 10-12 minutes, and then slide under a broiler for a minute or so, just to brown off the cheese. Serve at once.

MORE IDEAS:

Panko is Japanese breadcrumbs. If you can’t find it, use all seasoned breadcrumbs. I like to jazz up my tomato sauce with some sautéed onions, garlic and fresh herbs like Italian parsley, oregano and basil.