Eggplant Parmesan

When I'm stressed, I either write, clean, or cook. Well, the house is not so clean right now, but hubby is happy - I made his favorite! He fancies himself an eggplant parm connoisseur, and he says this recepie is better than fried!!

First, you thin slice the eggplant, 1/4" slices, and sprinkle them with Kosher salt. Let them rest for 20 minutes, while you set up the breading brigade, and preheat the oven to 425 degrees.

The slices will be double breaded. Set up three bowls: 1. a cup of flour (preferably whole wheat) with a tbs of black pepper mixed in. 2. One large egg, beaten into a half cup milk. 3. A cup of bread crumbs mixed with a cup of parmesan cheese (freshly grated if you can) and a couple tbs basil.

When the eggplant looks like it's sweating(about 20-30 min), rinse the salt off, and pat dry, then dip it into the flour, then the egg mix, then the breadcrumb mix. Bake in 425 deg oven for 20-30 min, turning to brown on both sides. If you really want a little oil, you can spray the eggplant with Olive Oil or Cannola before they go into the oven.