Eggplant Parmesan

For all the talk about the birds and the bees, I still believe Mother Nature was a free spirit and a solo bird. Take eggs or peaches or avocados, for example - all perfect single portion foods. An eggplant is no exception. Here's a favorite dinner for one.

Eggplant Parmesan

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Ingredients:
1 Eggplant (preferably American or Italian)
Salt
1 Egg
Splash of Milk
1 part Breadcrumbs
1 part Flour
Olive Oil
Parmesan
Tomato Sauce (fresh tomatoes, basil, garlic, salt, pepper, oregano)

Supplies:
Cutting Board + Knife
Hot Plate + Pan + Spatula
Toaster Oven + pan or pie plate or other baking dish that fits
Hand Blender (optional - for tomato sauce)

Directions:

Cut the eggplant into slices and sprinkle with salt. Cover eggplant pieces with a cutting board or plate and put a weight on top (such as a can) and let eggplant sit for about 30 minutes to drain excess water.

In the meantime, prepare tomato sauce by pureeing 2-3 Roma tomatoes (or any other type of tomato will do), 1 clove of garlic and 2 large basil leaves using your Hand Blender. Add salt, pepper and dried oregano to taste. (Skip this step if you are using a pre-made pasta sauce, which is a great quick and easy alternative - or embellish this sauce using your own ingredients such as parmesan, mushrooms, thyme, shallots, etc.).

Pour half the tomato mixture to coat the bottom of the baking pan.

After approximately 30 minutes, remove weight and plate or board from eggplant and pat dry.  Heat olive oil in pan over medium heat. Beat egg in a bowl with a splash of milk. On a plate or in a shallow pan, mix 1 part breadcrumbs with 1 part flour. Dip eggplant in egg then coat in breadcrumb mixture. Cook in pan until breadcrumbs on both sides are lightly brown.

Place eggplant in baking dish.  Once you have breaded/pan-cooked all the eggplant, pour the remaining tomato sauce over the eggplant.  Sprinkle generously with parmesan.  (You can also add other cheeses such as mozarella or asiago, as desired.)

Cook in toaster over at 400 degrees for 15 minutes or until cheese is lightly browned.


Served Best With:  Salad; Glass of Wine; Garlic Bread

Candida Modification:  Lose the milk and cheese