Eggplant Parm

WHAT YOU NEED:

For 3 servings:

-Olive Oil
-Flour
-1 Egg
-Breadcrumbs
-1 Eggplant
-Fresh Garlic  
-Sweet Onion
-Grape Tomatoes 
-Fresh Basil
-Fresh Mozzarella 
-Grated Romano
-Trader Joe’s Tomato Basil Cream Sauce


Preheat oven to 400 degrees. 

Slice eggplant into 1/4-inch to 1/2-inch thick rounds. Lightly salt.

Set aside 3 bowls. One with flour. One with whisked egg. One with Italian breadcrumbs. (If working with plain breadcrumbs you can add in garlic powder, oregano, salt & Italian seasoning). 

Start with flour, then egg, and finish with breadcrumbs. Coat each side fully with each step.

Pan-fry or air fry with olive oil for about 3 minutes each side. 

Chop garlic, onions and tomatoes. (As much as you like.)
In a small pot, or pan just used for eggplant, sauté garlic and onions over medium-low heat with oil. 

Slice mozzarella.

In a baking dish, pour a light layer of Trader Joe's Tomato Basil sauce. Add first layer of fried eggplant and top with mozzarella. Pour garlic and onions over and layer more eggplant with mozzarella.  

Add more sauce, fresh tomatoes and fresh basil and bake for 10 minutes. 

Add Romano cheese and broil for 3 minutes. 

Serve with pasta or salad.