I bought the eggplant for $2 at the Calabasas farmer's market and it made a lot. Arin loved this! I served leftovers cold with pasta and it was wonderful. Great vegetarian dish.
Ingredients:
2 medium eggplants washed and sliced in 1/2 inch slices
1/2 cup all-purpose flour
2 eggs, well beaten
1/2 cup breadcrumbs (threw toasted leftover whole wheat bread in the magic bullet)
1 teaspoons dried oregano
6 tablespoons olive oil
salt
pepper
3 cups marinara sauce*
1/2 cup grated Parmesan cheese
thin slices of mozzarella cheese (or grated mozzarella)
Directions:
1. Place eggplant slices in cylinder, sprinkle lightly with salt and allow to drain for 30 minutes. Then dry slices.
2. Heat oven to 325 degrees.
3. Mix breadcrumbs and oregano on a plate.
4. Dust eggplant slices in flour. Dip in beaten eggs and coat in breadcrumb mixtures.
5. Heat olive in skillet over medium heat and sauté eggplant slices until golden brown, about 5 minutes per side.
6. Coat a baking pan with marinara sauce. Arrange eggplant slices on top of the sauce. Sprinkle with the Parmesan and place a slice of mozzarella on top of each eggplant.
7. Cover with remaining marinara sauce.
8. Bake in 325 oven for 20 to 25 minutes.
*From Kid Sccop (http://kidscoop.com/kids/recipes/)
