Mealtime: Eggplant Parmesan

I love eggplant parmesan. I love it as much as chicken or veal parmesan in fact. It is delcious when you order it out in an Italian restaurant, but its even more delicious when you make it at home. It is very easy to make and it makes for a great dinner along side a salad and pasta.

Ingredients:
sliced eggplant
tomato sauce
breadcrumbs
an egg scrambled
salt
flour
pepper
olive oil
pasta
parmesan cheese
mozzarella cheese

Method:
Slice the eggplant into the disks. Next set up a breading station with one bowl with flour, one with an egg scrambled, and one with breadcrumbs. Take the eggplant slices and place in the flour with some salt , then the egg, and finally in the breadcrumbs. Make sure that when you do this to coat the slices completely with the flour, then the egg, then the breadcrumbs. This is crucial for the breading to stick to the eggplant. Next fry the breaded eggplant slices until they are golden brown. Take out of the oil when they are golden brown. Dispose of the excess oil and add some tomato sauce to the pan and bring to a boil. Once at a boil at the fried eggplant to the tomato sauce. Cook for about a minute and a half on each side. Then add the cheese and melt. Once the cheese is melted the dish is ready. Serve with pasta and a salad to make your dinner or lunch complete. This is a very easy way to make eggplant parmesan and I hope you try it soon. Enjoy!