Eggplant (usually 3 large eggplants will make a large pan)
Breading – Italian bread crumbs, monterey jack cheese, garlic salt, pepper, no-salt seasoning, chicago seasoning, eggs
Sauce: hamburger, mozzarella, monterey jack cheese, freshly grated parmesan, bertolli tomato sauce, stewed tomatoes, green peppers, garlic salt, pepper, no-salt seasoning, chicago seasoning
I love to grow fresh vegetables and my garden. I was shocked when I realized my pepper plant was not a pepper plant at all, but a beautiful little eggplant! These are from my garden.
Take the skin off the eggplant, slice thin.
Prepare two separate bowls for the breading, one for 6 cracked eggs and the other with the actual breading mix.
Let the eggplant slices soak in the egg and then cover both sides, generously and place on a cookie sheet. (I use butter instead of non-stick cooking spray for this, because it’s less oily.)
Bake for 20 minutes on both sides at 350*.
Ground the hamburger and after it’s done combine all the ingredients, turn the skillet down low and let it simmer for 30 minutes.
Layer the eggplant with the sauce repeatedly until the pan is full.
Turn the oven up to 375* and top off the dish with fresh mozzarella slices on top.
Cook for 25 minutes and serve with a white wine.