Description

A deliciously hearty vegetarian dish

Ingredients

1 eggplant, peeled and sliced
2 slices of wheat bread
1/4 cup parmesan cheese
1 T oregano
Salt & pepper to taste
2 eggs
Extra Virgin Olive Oil
Spaghetti sauce (prego mushroom works well)
Whole wheat noodles
(optional - 1 cup mozzerella cheese)

Directions

Peel and slice the eggplant to 1/2 inch slices. Lay in a pan covered with warm water and stir in 2 T sea salt. Soak for 1-3 hours. This will take the bitterness out of the eggplant. Then rinse and dry.

Whip up the egg and put in a wide bowl. Crush up the bread, cheese, and spices in a food processor to create bread crumbs (or buy them). Put in another wide bowl.

Take each piece of eggplant and coat in egg, then cover with bread crumbs. Do this again so it gets two coatings. Put on a cookie sheet covered with EVOO, and drizzle a bit of the oil on top of the eggplant.

Bake 350 degrees for about 20 min, or until it starts to get sizzly and brown.

Pour the marinara sauce over it (and optionally the mozzerella cheese) and bake for another 10 min. Serve with whole wheat noodles.