Eggplant Parmesan

This is a nice change of pace for dinner.  It is a hearty vegetarian meal and is scrumptious. The chopped tomato topping has texture that I love but you can substitute a marinara sauce, if you prefer. 

1 Eggplant, peeled and sliced into 1/4 inch pieces
1 1/2 cup of Italian Seasoned Dry Bread Crumbs
1 cup of Shredded Parmesan Cheese, plus additional, if desired
1 cup of Flour
3 Eggs, beaten
1 14.5 ounce can Diced Tomato
3 Tablespoons of Red Wine
1 Tablespoon of Garlic, minced
1 teaspoon of dry Oregano
Sepay Groves Olive Oil

Preheat oven to  350 degrees. Line a cookie sheet with foil and set aside.
Combine the tomatoes, wine, garlic and oregano in a saucepan, and cook on low until all of the liquid is gone.  Set aside.
Heat olive oil in a skillet over medium-low.  In 3 separate bowls, place flour in the first, eggs in the second and then mix the bread crumbs with the cheese, in the third bowl.  Season the eggplant slices with salt and pepper. Dredge in flour, then dip in egg, and in the bread crumb mixture. Fry the slices of eggplant on both sides. Cook only a few pieces at a time so that the pan is not crowded.  Remove the eggplant to the prepared cookie sheet.  When all of the the pieces of eggplant have been fried, top with tomato topping.  You can sprinkle with parmesan cheese, if desired. 
Bake at 350 degrees for about 20 minutes. If you sprinkled with additional cheese, watch to make sure that the cheese does not burn.  Remove from oven and let cool for 10 minutes before serving.

Enjoy!

Deloris

Printable Recipe: https://sites.google.com/site/basilandrosemarys/eggplant-parmesan