I was in the mood for eggplant parmigiana today so I looked up a recipe on the internet and here it is. It was fun to do and tasted delicious. I made enough for five slices, using one eggplant.

Cut a round eggplant into five or six discs. Sprinkle with kosher salt and put in a colander to drain. Put a couple of plates on top to help squeeze out any liquid. Do this for an hour or two and then brush off the excess salt and dry on paper towels.

Meanwhile make a ‘spaghetti sauce’ of one can of diced tomatoes and one can of tomato sauce, three cloves of garlic squeezed and a bunch of basil chopped up. Add salt, pepper and oregano. No need to cook this.

Chop up some fresh mozzarella cheese, I used two balls, plus some regular mozzarella chopped up also. You will need a cup of parmesan cheese too.

Put half cup of dry bread crumbs and half cup of flour in a zip lock bag. Beat up two eggs. Dip eggplant in flour and then eggs and fry in olive oil in a skillet until nice and brown on both sides. Turn once. Drain again on paper towels.

In a glass baking dish, put half the sauce, then arrange the eggplant on top of that. Put the mozzarella, some Parmesan and then another layer of sauce. Top with the rest of the Parmesan cheese.

Or you can mix some Parmesan with a half cup of canned evaporated milk and spoon that mixture on top of each eggplant. This comes out a little more gooey.

Bake at 350 for half an hour or until the top is browned and bubbly. Let sit for ten minutes.

Eat and enjoy. I served this over some pasta with a side of spinach/garlic. Yum.

Spinach/garlic is easy. Just chop up a couple of cloves of garlic and saute in a little olive oil. Add chopped up spinach leaves, cook about two minutes, Stir and drain.

This is fancy enough for company, but I just ate it myself and I have enough left over for tomorrow night’s dinner too.