Thursday, February 19, 2009

Eggplant Parmesan

One large eggplant sliced thin
homemade dried breadcrumbs
granulated garlic
salt and pepper
Mix all ingredients in a shallow bowl (except eggplant). Brush eggplant slices with olive oil, dip in breadcrumb mixture to evenly coat both sides and fry over medium heat in a pan brushed with olive oil until brown and crisp on both sides.
Place some homemade or jar spaghetti sauce (I used homemade) in the bottom of a small casserole dish and layer eggplant and sauce. Can top with your favorite Italian Cheese (mozzerella, romano, parmesan, asiago, etc.) and bake in a 350 degree oven for about 30 minutes until thouroughly heated and cheese is melted and bubbly. Since my son is going vegan I just baked as is and let everyone who wanted some to put on their own cheese after.
Top whole wheat spaghetti (or your favorite pasta) with some extra sauce, if desired, and eggplant.
We served with a salad of all organic ingredients, topped with feta dressing and extra feta cheese and fresh ground black pepper.
Bon Appetit!

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