In our garden this summer, for the first time, we have grown eggplant. I had eaten eggplant before coated in cornmeal and fried like summer squash, but today I wanted to share with you an easy way to make something different: Eggplant Parmesan. This is a very easy and healthy meal!
The first thing I do is mix up an Italian tomato sauce. It is really easy, and I don’t even have real measurements for this, so just fix it to your personal taste. For mine, I use one 15 ounce can of tomato sauce. Then I add garlic powder, onion powder, basil, salt, pepper, and just a little sugar. To be honest, I just add the spices until I like the way it tastes!
The next thing I do is prepare the eggplant slices. First, go ahead and beat one or two eggs in a shallow bowl. Then, mix bread crumbs and grated parmesan cheese in another bowl. Next, slice your eggplant. I didn’t even peel mine the first time I made this, but I think you’re supposed to.
Then, dip the slices of eggplant into the egg and then coat the slices with the bread crumbs and parmesan cheese mixture. Now you are ready to fry them. I cook mine in an iron skillet with vegetable oil (that has been heated up). Let them cook for about two minutes on each side. [Note: You must cook eggplant through. It cannot be eaten raw!]
To serve, I put the eggplant slices on angel hair pasta. Then, I spoon the Italian tomato sauce over that. Sprinkle some mozzarella cheese on top.
Serve this with a green salad and some garlic bread, and you have a yummy meal.