I was so excited the other day when I stopped by our little old lady who sells fresh veggies near my grocery store and she had fresh eggplant that her husband had just picked that morning. Not having it in awhile, I asked how much they were and she said 50 cent a piece. Well that was the clincher for me as they were just the right size for a nice meal for me and husband. I always have homemade spaghetti sauce in my freezer so I knew it would be a cinch for me to throw together a quick and tasty meal! This recipe will be a little different than the norm as I feel that most people have different likes as to how much topping they like, so I leave that part up to you and just give you the basics of how I prepare mine. The reason I say this is because, husband prefers more sauce and cheese on top of his than I do and I can’t leave off the meatball either. You know, different strokes for different men (OK gets your mind out of the gutter)!
- All amounts depend on how much you are fixing:
- Fresh eggplant cut into ½" rounds
- Italian bread crumbs (I use homemade and add desired amount of Italian seasoning plus grated Parmesan cheese for even more flavor)
- Slightly beaten egg
- Homemade or jarred spaghetti sauce to cover
- Freshly grated mozzarella cheese
- Freshly grated Asiago cheese
- Grated Parmesan cheese
- Dip slices of eggplant into beaten egg followed by the breadcrumb mixture, pressing eggplant to coat well.
- Over medium-low heat, fry prepared eggplant in about ¼" of oil until nicely browned on each side.
- Remove from oil and drain on paper towels.
- Heat sauce while cooking eggplant.
- Place cooked eggplant on shallow baking pan that has been covered with aluminum foil, top with desired amount of sauce and top with desired amount of mozzarella, Asiago cheese and Parmesan.
- Place under the broiler and cook until cheeses are hot and bubbly.
Serve with a nice tossed salad, garlic bread and a tall glass of your favorite vino………enjoy!