Eggplant with Tomato Gravy

My lovely vegan friend from work would bring me her left over dinner from the night before while Nick was on the boat, and I would eat it for breakfast. It was all pretty amazing stuff, but one thing that I loved was this home made tomato gravy. It was so amazing and delicious and I felt like I was eating a pizza every time. So she gave me the recipe and I totally botched it because you're supposed to boil the tomatos first and peal them... and I totally just skipped that little step all together. Still, mine turned out pretty amazing. I'll definitely make this dish again.

Eggplant with Tomato Gravy

Serves: 6

Ingredients:

1 large eggplant (or 3 small thai eggplants)

3 roma tomatos (you can use more, that's just all I had)

1 medium onion, chopped

5 cloves of garlic, minced

1 tablespoon basil (or fresh basil. yum!)

2 tablespoons sugar

1/2 cup panko bread crumbs

1/4 cup flour

1 egg, beaten

1/2 cup mozzarella cheese

olive oil

Directions:

Slice the eggplant into thin strips. Dredge in flour, dip in egg, then bread crumbs. Lightly fry both sides in a little bit of olive oil and place in 9 inch square baking dish. Preheat oven to 350.

Meanwhile, saute the onions and garlic until translucent and add tomato, sugar, and basil and boil for a couple of minutes. Turn down heat and let simmer 10-15 minutes (I really didn't keep track of time, but I think the longer the better).

Bake the eggplant in the preheated oven for about 10 minutes. Take out and add tomato gravy, and cheese and bake for another 5 minutes. Yum!