Eggplant Parmesan (w/tossed greens) (Prep time – 20 minutes/Cook time – 30 minutes)

Eggplants are cheap and one makes a whole 9 x 9 baking dish…which, feeds about 4 people…so, $2.99 per eggplant, feeding 4…you do the math = Super Cheap!

    Eggplant (peeled and cut)
    Eggs
    Breadcrumbs/Flour
    Garlic/Onion Powder
    Salt/Pepper
    Chervil
    Tomato Sauce (homemade or jarred)
    Mozzarella
    Spinach and various other salad toppers (as preferred)

Mix all dry ingredients
Crack eggs and mix to create “glue” for dredge to adhere to Eggplant
¼” slice the peeled Eggplant and dip in egg, allow for run off
Dredge in dry ingredients
Place in pre-heated sauté pan with olive oil, brown both sides
Repeat for entire eggplant
On bottom of baking dish, place thin layer of favorite tomato sauce to cover
Place one layer of finished eggplant on sauce
Cover with shredded Mozzarella
Repeat layering until all Eggplant has been used
Place in preheated oven at 375 until top layer of cheese is browned, around 20 minutes – should be fork tender and hot in the middle
Let cool then cut with pizza wheel and serve next to tossed greens (or pasta, of course)