I love eggplant. This recipe is well worth the effort. My husband and I ate the whole thing for dinner – it was our main, well, only dish! It was that good.
What you need:
- 1/2 medium eggplant
- Cold water
- 1 egg
- 1 Tablespoon of water
- 1/3 cup bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ½ cup chopped onion
- 2 cloves of crushed garlic
- 2 Tablespoons olive oil
- 1 cup jarred spaghetti sauce
- 1 cup shredded mozzarella
- 3/4 cup shredded parmesan
How to Do it:
Slice the eggplant into 5-6 slices, discarding the ends. Place in a deep bowl of cold water and weight it down so it all stays under the water. Soak for about 2 hours.
Remove the eggplant from the water and dry on towels.
Beat the egg with 1 tablespoon of water and place in a shallow bowl.
In another shallow bowl, mix the bread crumbs, garlic powder and oregano.
Dip each eggplant slice in the egg mixture, then coat well with the bread crumbs.
Heat the olive oil in a skillet and fry each eggplant slice until it is browned on both side, being careful to keep the coating from falling off.
In the meantime, spray the bottom of a baking dish with cooking spray, then pour the sauce into the bottom.
Place the fried slices in a single layer on top of the sauce.
Pour off all but 1 Tablespoon of the oil in the pan and very gently sauté the onion and the garlic until the onion becomes slightly translucent. Spoon over the top of the eggplant.
Top each piece evenly with the mozzarella and then the parmesan.
Bake in a 350 degree oven for about 45 minutes, until the cheese is lightly brown.
Remove from the oven and cool slightly before serving.
Makes 4-6 servings
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