I love eggplant. On our anniversary I tried an amazing eggplant rollatini
dish at a favorite restaurant. It was so good! I didn't have enough time to tackle the rollatini, so I made eggplant parmesan instead. I was really nervous to make this, since eggplant can sometimes turn out mushy. This, however, came out crunchy and not mushy at all. It was so delicious—even reheated the next day for lunch. I loved this meal and so did my husband, who's not really a huge fan of eggplant. I've been dreaming of it ever since.
Inspired by: Annie's Eats
1 eggplant (about 1 pound)
1/2 cup flour
1 cup plain breadcrumbs
1 - 2 teaspoons Italian seasoning
2 - 3 tablespoons canola oil
1/4 cup shredded mozzarella cheese
favorite sauce (I use jarred—and I'm not even sorry.)
Dredge eggplant in flour, then eggs, then breadcrumbs. Repeat process with remaining eggplant slices.