• 1 eggplant
• 1 garlic clove
• ½ shallot
• 1 can tomato sauce
• ½ cup shredded Parmesan cheese
• ½ cup shredded Mozzarella cheese
• 2 cups all-purpose flour
• 3 eggs
• 2 cups cornmeal
• 4 Tablespoons olive oil-split
• 1 Tablespoon Italian Seasonings
• Salt and pepper
1. Dice the garlic and the shallot and place in a small bowl.
2. Peel the eggplant and slice into ¼ inch slices. Place on a paper towel lined plate or pan and cover with more paper towel to draw out some of the liquid. Set aside
3. Using 1 Tablespoon of the olive oil, sauté the garlic and the shallot in a small sauce pan until fragrant. Add the Italian seasoning and stir well to incorporate the flavors. Add 1 can of tomato sauce and continue to stir until all the ingredients are combined. Turn off heat and set aside.
4. Set up a dredging station with the flour, beaten eggs, and cornmeal. Add salt and pepper to each element of the station. Dip each individual slice of eggplant into the flour, eggs, and cornmeal until each slice is breaded, and then set each slice onto a dry surface.
5. In a large skillet over medium heat, using the remaining olive oil, fry each slice of eggplant until both sides are a golden color. Set on a paper towel lined plate and set aside.
6. On a cookie tray or aluminum pan, place a small amount of sauce for each piece of eggplant you want to use. Then place the eggplant slice on each spot of sauce, add a small amount of each cheese to each one, then place in a preheated 400-degree oven for 10 minutes, or until the cheese is melted and bubbly.
7. Remove the eggplant from the oven and stack three pieces of eggplant on top of another, add some pasta to the plate with garlic toast or a small Caesar salad and enjoy!
8. The remaining cooked eggplant can be kept in the refrigerator in a sealed container and be utilized in the same manner with the sauce at a different time with the same results.