By Kathi Carter Rodriguez
My hubby, Chip, made this dish for us about a week ago. So I thought I’d borrow it. I’m grateful to have another family member who loves to cook because it affords me time off as our primary chef. What I like most about this dish is that it adheres to my cooking philosophy----“easy and tasty.”
Ingredients:
Thinly sliced eggplant (about 1 or 2 whole eggplants)
2 eggs
2-3 tbs avocado oil
1/3 cup of bread crumbs (Italian or add your own seasoning to plain bread crumbs)
A jar of your favorite tomato sauce (We like Rao’s; ☺ )
A bag of shredded mozzarella
Cooking Tools:
Large frying pan
Pyrex casserole/baking dish
Plate with paper towel
Instructions:
Preheat oven to 350 degrees. Place 2 – 3 tablespoons of avocado oil in a pan and turn on low heat. Whisk 2 eggs in a bowl. Place 1/3 cup of bread crumbs in another bowl. As pan heats up, dip both side of eggplant into egg mix then coat both with bread crumbs. Place coated eggplant slices in pan. Turn it up to a medium heat. Cook until golden brown, then turn over and cook other side until golden brown. Remove eggplant and place on plate with paper towel to soak up excess oil.
Coat the bottom of the casserole dish with tomato sauce, and then cover with slices of cooked eggplant. Sprinkle mozzarella on top. This is your first layer. Continue adding layers---tomato sauce, eggplant, mozzarella---until you have three or four layers. Top it off with more tomato sauce. Bake in the oven until you see the cheese melting or the tomato sauce boiling…about 15 to 20 minutes.
Enjoy! ☺
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