Eggplant Parmesan

I have not done a lot of cooking with eggplant so this was a total experiment. I think eggplant is a beautiful botanical piece of fruit. The color is gorgeous and the flavor is delicious! I would consider this recipe a success because even my kids liked it...that is always a plus when you can make a nice dinner that even your kids will enjoy. I'm not good at following a recipe and doing exact measurements. I am a firm believer in cooking to taste. So adjust as needed to your liking.

 First, cut the eggplant into about 1/4 to 1/2 inches slices and place on a paper towel. Salt both sides and cover with another paper towel. Let sit while you prepare the three bowls. Bowl #1: flour, fresh ground pepper, and garlic powder. Bowl #2: Egg whisked with milk. Bowl #3: Bread crumbs. 

Dip each slice of eggplant first, in the flour (gently shaking off any excess), then in the egg, and lastly in the bread crumbs. Lay flat on a baking sheet lined with parchment paper. Drizzle melted butter over the tops and bake for 10 minutes in 400 degree oven. 

While eggplant is baking, boil a pot of water for your noodles and make sauce. To make sauce, heat 2-3 tablespoons of olive oil in a pan. Add onion and garlic. Saute until onion is clear. Add canned tomatoes, fresh tomatoes and season to taste with Italian seasoning and salt and pepper. Let simmer for about 5-7 minutes.

When eggplant has baked for 10 minutes, pull out of the oven and top with shredded mozzarella and grated Parmesan. Put back in the oven for another 5-10 minutes. 

Once pasta is finished cooking, drain and set aside.

Serve tomato sauce over pasta with eggplant on the side. Serve with a side of salad and enjoy!

Ingredients:

1 Eggplant, sliced and lightly salted
White flour
Freshly ground pepper
Garlic powder
1 egg, whisked with milk
Bread crumbs (I used Italian Style)
Mozzarella cheese, shredded
Parmesan cheese, grated

Sauce:
Olive Oil
3/4 Onion, diced
4 garlic cloves, minced or finely chopped
1 roma tomato, diced
1 can diced tomatoes
Italian seasoning
Salt

Fettuccine pasta, cooked

Once again, I apologize for not having measurements. But just make it to taste...you cannot mess this up!