Before cooking with eggplant, slice it, toss with some salt, let it sit in a colander for about 30 minutes to draw out some of the water. Rinse and pat dry.
- 1 small eggplant, sliced into rounds
- 2 tbsp flour
- 2 eggs, beaten
- Breadcrumbs mixed with garlic powder, onion powder, salt, pepper, and oregano
- 2 tbsp olive oil
- Cheese - I used some fresh mozzarella as well as some Parmesan cheese
- Fresh basil, chiffonaded
- Sauce - I used jarred sauce (!!!!) instead of spending the time to make my own.
- Heat olive oil in a large pan; preheat oven to 375 degrees
- Dip eggplant in flour, egg, flour egg, then breadcrumbs. This double-dip method makes a thicker crust
- Place in the pan and fry for 2 min on each side, or until golden brown
- Spread some sauce in a baking dish
- Place fried eggplant in the dish; top with more sauce, cheese, and fresh basil
- Bake on 375 for 10 minutes
I served the eggplant with thin spaghetti tossed in the sauce.
When you can buy a beautiful eggplant for $1.49, there is no reason to order this from a restaurant! It was absolutely delicious, and I can't decide which I liked better - the ones topped with mozzarella (on the left) or the others topped with Parmesan (on the right). The fresh basil is a must, dried just would not work and wouldn't give the fresh, bright, herby (is that a word?) finish on top.
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