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This was my first attempt to make this. Somehow, I managed to avoid trying eggplant, despite being married to a man who is Greek and Italian. Anyway, I tried a frozen version from the Vegan section of the grocery store and loved it so much, that I had to make it from scratch. Good stuff! Even the kids were willing to try it. My son said it was good and my daughter said it was "ok" (that translates to, "Yuck, but I don't want to hurt Mom's feelings").
Easy Eggplant Parmesan
1 tablespoon olive oil
1 Medium eggplant (aubergine)
1 large egg, beaten (or equivalent egg replacement)
1 cup Italian breadcrumbs
2 cups of your favorite marinara sauce
1/2 cup grated parmesan reggiano cheese
1/2 cup shredded mozzarella cheese
minced garlic, minced onion, salt, and pepper to taste.
This is easiest if you use a large, deep skillet that can go from stovetop to oven.
Heat olive oil in skillet - not too hot, olive oil has a low smoking point.
Peel the eggplant and cut into slices around 1/2 inch thick.
Dip the slices in egg and breadcrumbs and fry in the skillet till brown on each side.
Season to taste.
Pour your favorite sauce over the top.
Sprinkle parmesan and mozzarella cheese on top.
Bake at 350 for about 20 minutes until cheese is melted and sauce is warm.
Replace the egg with a substitute like Ener-G, and the cheese with a Vegan cheese substitute, and this is a really tasty vegan dish.
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