Makes 4-8 servings

Ingredients

• 1 medium eggplant
• 2 tbsp canola oil
• 1 cup sifted flour
• 2 medium eggs lightly beaten
• 2 cups bread crumbs
• 2 tbsp parmesan cheese
• 1½ tsp salt separated
• 1 tsp pepper
• 2 cloves fresh garlic minced
• ½ yellow onion diced
• 1 tbsp basil
• 2 jars of your favorite spaghetti sauce
• 1 pkg of Italian cheeses.

Method

1. Begin by peeling your eggplant. The easiest way to do this is to chop both ends then cut in half. While standing eggplant up on your cutting board, peel the skin in a downward motion. Turn as necessary to peel entire eggplant. This step is optional as some may prefer skin on.
2. Next we will slice in ¼ “ slices. I prefer to slice crosswise slices rather than lengthwise. This simply makes for easier serving.
3. Sprinkle 1 tsp salt evenly over both sides of eggplant and allow to sit for 10 minutes. This helps draw any bitterness out and tenderize the eggplant.
4. Rinse thoroughly then. Place your flour in a dish or bowl place eggs in a separate bowl and your bread crumbs in yet another bowl or dish.
5. Preheat your skillet with canola oil to a medium high heat. This will allow for frying the eggplant slowly without burning.
6. Open your spaghetti sauce and pour in a pan. Place over medium heat. Mix in the garlic, onion and basil. Allow to heat while you make your eggplant; stirring occasionally.
7. Individually coat each slice with a light dusting of flour. Dip in the eggs then coat with the bread crumbs. This technique, known as a double batter, will provide a wonderful crispy crust.
8. Once the eggplant has been battered, transfer to the preheated skillet. Allow to fry until crispy then turn. Allow to become crispy on both sides. Remove from skillet and set to the side. Continue frying until each slice is crispy.
9. Preheat your oven to 350.
10. With a spoon, dip a thin layer of spaghetti sauce on the bottom of your baking dish. Begin laying fried eggplant to cover the bottom.
11. Sprinkle with parmesan and Italian cheeses. Cover with spaghetti sauce by spooning over the dish. Place another layer of fried eggplant, followed by cheeses and sauce. Continue until you near the top of the dish or run out or ingredients.
12. Make sure your last layer is topped with cheese. Cover the dish with aluminum foil and place in the oven for 15 minutes. Remove foil and continue baking for an additional 5-8 minutes or until the cheese bubbles or begins to brown
13. Take out of oven and let stand for 5 minutes before serving.
14. This is a wonderful dish as described. There are variations to include adding mushrooms, olives, red peppers, or any variety of other vegetables to the sauce.
15. Eggplant Parmesan can be served by itself, or over noodles. It can be served with garlic bread and salad or paired with wine.
16. This dish is a great way to introduce your meat eater to having more vegetables, however, ground beef, turkey, chicken or tofu crumbles could be added to provide variety to the dish as well.