Eggplant Parmesan

Amazing that something so tasty can come from a vegetable that resembles Grimace from McDonalds.

Sarah's Eggplant Parm (a Sarah original)
1 large eggplant
1.5 cups of panko breadcrumbs
1 tblsp of dried parsely
1/4 cup of shredded parmesan cheese
Pinch of salt
1 egg
1/4 cup of milk
Butter.  Lots of butter!

1) Slice your eggplant in to veggie "coins".

2) Put a thick towel on a cutting board, and salt the beejesus out of the eggplant.

3) Place another towel over the eggplant, and put something heavy on top for at least 30 minutes.  Might I suggest my dirty bread box?

4) In a deep frying pan, melt at least a few tablespoons of butter over medium high heat.

5) Mix panko, parmesan, and parsley in a dish.  Mix egg and milk in another dish.  Dip eggplant in the egg/milk mixture and then dip in the panko mixture.

6) Pause for a few minutes because someone is saying "stop taking pictures of food mommy.  Look what I can do"!!

6) Fry the eggplant in the butter for a few minutes on each side until browned and crispy.

7) Place eggplant over whole wheat spaghetti noodles and your sauce of choice (mine is homemade crockpot sauce for $5 for 15 servings.  Recipe coming soon!).  Top with a luscious slice of fresh mozzarella.

Bon Appetit!