Eggplant Recipe for dinner

WHAT'S FOR DINNER?

- 1 egg

- 1 organic eggplant

- 1 ball of Mozzarella cheese

- extra virgin olive oil

- 1 can of fresh tomatoes (made fresh, not remanufactured from paste, no water added)

- 1 can of pasta sauce of your choice depending on if you want vodka sauce, tomato basil, alfredo etc.

- seasoned Italian bread crumbs

- 1 baking sheet

- 1 wash brush

The Fresh Market (TFM) makes it possible for your ALL your ingredients to be fresh.  Though they sell both organic products, and non-organic products, you make your own decision on which to use. 

.. WHAT TO DO ..

• rinse and dry your eggplant to get off any residue
• slice your eggplant into medium size slices (depending on the size of the eggplant the amount of slices will vary)
• coat a baking sheet with a piece of tin foil, that way you know you're on a clean slate
• take about a tablespoon of extra virgin olive oil and with a paper towel spread the olive oil amongst the pan with an even coat covering the entire piece of tinfoil
• lay the pieces of eggplant on the pan
• with a wash brush, lightly coat the eggplant with a thin layer of raw egg previously beaten together including the yolk
• sprinkle about 1 cup of breadcrumbs amongst the top of the pan covering all pieces of eggplant

Set the oven on 350 degrees and let the eggplant cook for about ten minutes.  When they change slightly in color to a bit darker green and the breadcrumbs look toasty, remove the pan from the oven.

• cover the eggplant with the tomatoes making sure each slice has tomato on it
• slice the mozzarella cheese into enough slices to have one slice on each piece of eggplant
• on top of each piece, put one teaspoon of pasta sauce

Put the tray back in the oven for about 7 minutes.  When the cheese has melted over top of the eggplant and tomato, your dish is completed.

Pair this dish with a spinach salad for a side item with some balsamic vinegar & extra virgin olive oil!

DINNER IS SERVED