Eggplant Parmigiana

Ok. I admit it. Fried eggplant smothered in cheese may not be the healthiest dinner in the world. But it is one of the tastiest! As long as you have the skills needed not to completely splatter yourself with sizzling hot oil, you can make this dish. I'll post the recipe tonight, but I'll have to add the nutrition facts tomorrow, as it's late and I have two(!) interviews tomorrow morning. Here's hoping! Anyway..

Eggplant Parmigiana:
1 cup olive oil
1 eggplant, sliced 1/4-1/2 inch thick
1 cup breadcrumbs
2 eggs
1/4 cup milk
1 jar tomato sauce
1/2 cup shredded mozzerella
1/4 cup grated parmesan
1 lb of spaghetti

Directions:
Preheat the oven to 350. Cook 1lb of pasta (we used spaghetti).
Combine milk and egg in one bowl, breadcrumbs in another bowl.
Heat the oil in a skillet, coat the eggplant slices in the egg and milk mixture, then in the breadcrumbs. Cook the eggplant until golden brown on one side, then flip them. Drain them on a paper towel. Once they're all cooked, lay them layer by layer in a glass baking dish. Cover with tomato sauce, sprinkle cheeses over top, and bake about 10 minutes. Serve on top of pasta!

Cost and Nutrition Facts:
check back tomorrow!

So this was delicious, but a little on the fatty side. Still, you do need some fats in your diet, so they might as well be the good kind - olive oil, cheeses, tasty things like that!

All we really have left in the fridge at this point is another pizza crust and some salad greens, so luckily tomorrow's meals will be a lot healthier!