- 1 eggplant, sliced into 1/4 inch discs
- 1/4 c bread crumbs
- 1/4 c flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp thyme
- 1 tsp basil
- 1/2 tsp dried parsley
- 1 egg
- 1/4 c milk
- 15 oz can Trader Joe’s tomato sauce (If you don’t have, need to add a tsp each of onion and garlic to plain tomato sauce)
- 1 c shredded mozzarella
- 1 tsp fresh parsley (optional)
Mix breadcrumbs, flour, salt, garlic powerder, onion, 1/2 tsp thyme, 1/2 tsp basil and dried parsley in a bowl and set aside. Mix egg and milk in a separate bowl. Dredge eggplant slices in egg mixture and then in flour mixture to coat thoroughly. Set them on a plate so they are not stacked directly on top of one another to protect the breading.
I used an airfryer, but if you don’t have one, just heat about 2 cups of vegetable oil in a dutch oven or cast iron skillet and fry about 3-5 minutes on each side. In the airfyer, spray them evenly with vegetable or corn oil. Set air fryer to 400 degrees for 8 minutes. Flip pieces and fry another 6-8 minutes until golden brown.
Line eggplant in casserole dish. Here you can choose to stack lasagna style by layering with sauce or you can do a single layer depending on preference and how much eggplant your husband purchased (see my blog on Quarantine Week 1 for details on that). Top with pasta sauce to thoroughly cover.Then sprinkle the cheese evenly on top. Bake at 375 degrees for 15 minutes. Finish off in broiler for 5-6 minutes to just brown the cheese on top. Let it cool 5 minutes before serving. I recommend serving over spagetti or linguine noodles.