Eggplant Parmesan

I think this is my favorite meal of all time.  Well... my favorite home cooked Italian meal of all time.  It's so delicious.  I'm one of those really annoying people who talks about how awesome her food is the whole time she's eating it every time I eat this.  I strongly suggest this meal. 

Eggplant Parmesan

Serves: 6

Ingredients:

1 medium sized egg plant cut into about 1/4 inch thick circles

1 cup panko bread crumbs

1/2 cup flour

1 egg, beaten

2 Tbs. milk

1 pkg. linguine noodles

olive oil

1/2 cup freshly grated Parmesan cheese. 

Sauce:

1 can tomato sauce

2 garlic cloves, minced

1/2 medium sized onion, chopped

1 tsp. organic sugar

1 tsp. sea salt

2 tsp. oregano

10 fresh basil leaves, chopped

Directions:

Preheat oven to 350

Dredge the eggplant in flour, then dip in egg and milk mixture (gently beat egg with milk), followed by the panko bread crumbs.  Place on a lightly oiled baking sheet. Drizzle olive oil over the top of the eggplant and place in preheated oven for 15-20 minutes.

Meanwhile, boil noodles until Al dente. 

To make the sauce:  In a medium sized sauce pot, add onions and garlic.  Cook until onions are translucent.  Add oregano, basil, salt, sugar, and tomato sauce.  Simmer for 20 minutes (or longer... the longer the better). 

To plate:  Place a heaping scoop of noodles on your plate, followed by a ladle of sauce, then top with the crisp eggplant.   Top that with Parmesan cheese.  (You may also put the Parmesan cheese on, then melt it in the oven.)  Enjoy!!