The Ingredients
Spaghetti sauce
Eggplants
Eggs
Breadcrumbs
Mozzerella cheese
The Magic
Take your magnificent Eggplants (I used two medium eggplants for this dish), and slice them any way you like. You can do longwise thin/thick, or into circles. I cut mine into strips so they layer like lasagna. Crack open three eggs and whisk them together (for a healthier option, just use the whites!). Dip the strips into the eggs, then into the breading. Line the pan with one layer.
Pour about 1/3 of one can of spaghetti sauce over the eggplants, just enough to cover everything. Top with some fat-free mozzerella. Then, repeat! I like to add a can of diced tomatoes with basil and oregano in between as well.
Mine has 3 layers to it here. The number of layers will be determined by how big of a pan you use, and how big the eggplants were.
Top with a lot of cheese, and bake for 45 minutes. If you want, top with some Parmesan too!
Be creative with it! If you like mushrooms, toss some mushrooms in! Love White Cheddar? Give it a shot on top! Cooking is a fun experience made all the better through imagination!
Now then.... .Andiamo a mangiare! Let's Eat!