Small Slice

Last night, I made some killer eggplant parmeseana-type thing.  Granted, Carmen makes the world's best eggplant (just ask her husband) - but I was plenty pleased with my version.

I sliced a large eggplant into rounds, about 1/2 an inch thick.  I coated them with whole wheat flour, dipped both sides in egg, and then put a coating of panko bread crumbs.  I spritzed them lightly with my olive oil mister thing, and then baked them in the oven on a cookie sheet until they were brown on both sides - about 25 minutes.

Then I put a single layer of baked rounds in a baking dish, covered them with a generous layer of Trader Joe's Sugo Di Pomodoro Marinara sauce (which comes in a big ole can.  It is awesome and quick) and then added a layer of deli-sliced provolone cheese, and a sprinking of parmesean.  Back into the oven until the cheese was bubbly, and then I served it with a crispy salad. 

I didn't get any photos of it, because the family inhaled it.  But trust me, it is so worth trying.