If you've never tried eggplant, you're probably wondering "Whaaaaat???" But, this dish is just yummy, crispy, flavorfully, delicious!!!! Aaaaand... it's super easy, so there's really no reason NOT to try it!
1 med. eggplant, (preferably more long than fat.)
2 C. dried bread crumbs (plain or italian style)
1 egg, beaten with 1 tbsp. milk or water
1/2 c. Parmesan cheese (from the can is fine)
1 tsp. garlic powder
Salt
1 can or bottle of favorite store bought spaghetti sauce (or homemade, of course!)
Slice eggplant in rounds about 1/2 inch thick. GENEROUSLY salt each side of each slice and place on papertowel. Let sit for 10-15 minutes. Mix garlic powder, parmesan cheese and breadcrumbs together and place in bowl or large plate. When beads of water form oun outside surface of eggplant, wipe off with papertowel. Heat large skillet with 1/4 C. oil until drop of water crackles and sizzles when sprinkled in oil. (Lower heat to med-high so as to not burn) Dip eggplant slices in egg mixture and then in breadcrumbs. Place in oil and cook for 3 minutes each side until golden brown. Remove from pan and place on paper towels.
Layer 3 or 4 slices on a plate, gently resting on the edge of eachother and cover with spaghetti sauce. Sprinkle with fresh parmesan and serve with noodles of your choice!
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