Eggplant Parmesan

Eggplant Parmesan is a wonderful  vegetarian meal that all will enjoy.  You can also, make your Eggplant Parmesan and then make Chicken Parmesan with the same steps.

Eggplant Parmesan

4 Servings

1 medium eggplant sliced thinly and sprinkled with salt on both sides placed on paper towels.  Allow to rest 5-10 minutes.  This allows the salt to remove the excess moisture from the egg plant.

In three medium shallow bowls:

1) Put 3 eggs and whisk
2) 1 cup flour add 1 teaspoon of cayenne pepper and cajun seasoning and mix
3) 2 cups Italian bread crumbs and 1/4 cup shredded parmesan

Heat griddle to hot and add olive oil

Take each slice of eggplant dip in flour mixture, dip next in egg mixture (make sure all the flour is wet with egg, and lastly dip in bread crumb mixture (be sure to cover completely with bread crumb mixture.  Place on hot griddle and cook until crispy on both sides.  About 2-3 minutes on a side.  Do not burn.

Place in 9x13 baking dish sprayed with Pam.  Over lap slightly.  Top with a jar of your favorite spaghetti sauce ( you can add more sauce if you like more).

Bake at 400 degrees until sauce it hot and bubbly.  Add 1-2 cups of shredded mozzarella on top (the more cheese the better). Return to oven until cheese is melted.  Cook time about 20-30 minutes.

While baking cook your pasta on the stove (Angel Hair pasta is the best served under Eggplant Parmesan)

Make a tossed green salad or Caesar Salad with sauteed broccoli

Sauteed Broccoli

1 bag of broccoli florets
1 medium onion chopped
3-4 cloves of garlic sliced
2-3 tablespoons of olive oil

In skillet add olive oil, broccoli, onion and garlic.  Salt and pepper to taste.  Saute until it is done but not mushy.  All most al dente about 5-10 minutes.