In our house, a favorite is
|Slice washed eggplant in 1/2 inch slices. Coat in egg wash, then coat in seasoned breadcrumbs-I add to the seasoning with fresh parsley and oregano, and some grated Parmesan cheese. Saute in olive oil until golden brown.|
|A simmer a pot of sauce made from crushed tomatoes, "pinch" of granulated sugar, fresh oregano, basil, garlic |
and beef base.
|The sauce simmers for maybe an hour or so.|
|In casserole dish spaghetti noodles cooked al dente.|
|I add a small amount of sauce to top of noodles.|
|Stack or layer sauteed eggplant.|
|More sauce to cover eggplant completely.|
|Fresh shredded mozzarella cheese on the top of the sauce and it is ready to bake at 350 degrees for 45-60 minutes |
(covered until the last 10 minutes, then remover tin foil to brown cheese lightly).