Ingredients
Scale
- One Jumbo Eggplant
- One jar of your favorite Spaghetti Sauce (or use the equivalent of homemade sauce)
- I 8 oz. bag of Italian Cheese (mix of mozzarella, Parmesan and others). You can also use just mozzarella or just Parmesan if you only have that on hand.
- Bread Crumbs (I prefer this mix: 1 cup of Panko crumbs, 1 heaping tbls of flour, plus 1 tsp of baking soda). You can make your own by crushing up crackers if you do not have bread crumbs on hand.
- 2 Eggs (beaten)
- Olive Oil
- Johnnys Mediterranean Seasoning Mix (Optional)
- Salt and Pepper (Optional)
Instructions
- Preheat oven to 350 degrees.
- Lightly coat bottom of a baking dish with thin layer of spaghetti sauce.
- You can Peel Eggplant if you want, or leave skin on (your preference) and slice into 1/4 inch slices (you can slice length wise or in smaller round slices). Lightly salt and pepper.
- Heat 2 tablespoons olive oil in a frying pan (add more as needed)
- Add a cup of bread crumbs with 2 tsp of Johnnys Mediterranean seasonings – or to taste) to bowl
- Beat the egg in a separate bowl
- Dip your eggplant in the egg (covering on both sides with the egg) and then into the bread crumbs to coat
- Fry in oil until browned up (like fried chicken would look).
- Place in baking sheet on the spaghetti sauce.
- Drizzle more sauce on top (can skip this step if you prefer a less tomato like taste – I like the extra flavor)
- Sprinkle the top with the bag of cheese. I like to add another generous sprinkle of the Johnnys Mediterranean Seasoning, but thats optional
- Cover with foil and bake in oven for 20 minutes
- Remove foil and turn oven on broil to crisp up your cheese on top a little (watch it closely during this stage so you do not burn it).
