2 large eggplant, sliced 1/4" to 1/2" thick
2 cups milk
2 eggs
2 1/2 cups flour
3 cups bread crumbs
2 Tbsp died oregano
2 Tbsp dried basil
Salt and pepper to taste
1-2 baseball sized balls of fresh mozzarella
1 cup fresh grated/shredded/peeled parmesan
Heat your oven to 350f. Place the flour in a shallow dish, whisk together the milk and eggs in another shallow dish, and mix the bread crumbs and seasonings in another shallow dish. Coat the eggplant slices in flour, then the egg mixture, then the bread crumbs, and place in the oven. Flip all the slices after about 10 minutes, or until they've begun to brown some. Continue baking until both sides are golden brown. Be mindful of the thickness of your slices, and adjust your cooking time as needed.
While the eggplant cooks, boil your favorite pasta, and ready your favorite pasta sauce.
Once cooked, remove the eggplant, and allow it to rest a moment. To plate, place some pasta in the center of your plate, top with a few slices of eggplant, top that with some sauce, then sprinkle on some of the fresh Parmesan, and a bit of fresh basil. Hope you enjoy!
(BOTH my kids ate this! Depending on who you ask, either it was chicken, or eggplant! Either way, they liked it!)
