Eggplant Parmesan

Todd is always complaining of various aches and pains, usually it's his neck, and I am never sure how big a deal to make out of it. Sometimes I really wonder because he is relentless about it at times, and I usually down play just about any medical complaint people make to me. I have been an ER nurse long enough to know that 9 times out of 10 there isn't anything seriously wrong. (but yes I also agree sometimes it's best to make sure it's nothing) So since he frequently complains, just to make sure it isn't something serious I will ask him how bad it hurts on a scale of 1 - 10 (10 being the worst) which is what I have to ask all my patients in the ER. No matter what they come in for, everyone must have a pain scale documented on their chart. I hate the pain scale sometimes, especially when they say 12 and yet they are still talking on their cell phone, or watching TV or eating their McDonald's they brought in with them. Anyway, tonight Todd made a new scale for me. After I made what I thought was an excellent dinner, and even considered putting the recipe on my blog, Todd tells me, as he is walking out the door, that it was a 7.5. Yes he was talking about dinner. Basically he explained that it was good, but I've made better. I had to ask him what I've made better, because I think my eggplant parm is probably the best thing I know how to make. He couldn't think of anything, but was sure I had.

Whatever, I give it a 10/10, so here is the recipe for my eggplant Parmesan. In the summer when eggplant is plenty, I make it a lot. I never order it in restaurants because I hate seeds, and so I have to make sure I get the eggplant at it's most perfect ripeness so there are minimal seeds.

Slice one eggplant thin (about 1/4 inch, it's better to be too thin than too thick, otherwise it doesn't cook all the way through).
Dip in beaten egg first and then in a mixture of Italian seasoning breadcrumbs and Parmesan cheese.
Place breaded eggplant slices in hot skillet (med/hi) with olive oil* and brown on both sides. (about 3 minutes each side)
Place on a cookie sheet, put a small spoonful of your favorite spaghetti sauce on top of each piece and then sprinkle with Mozzarella/Parmesan cheese mixture. Bake in 350 degree oven for 10-15 minutes to allow eggplant to finish cooking and to brown the cheese.
Serves 2.
Serve with spaghetti and whatever else you like.

If you want to make a lot, you can put it in a casserole dish and even layer it if you like.

*You don't have to use a lot of olive oil, just enough to brown the eggplant. I usually put about a 1/4 cup or less in a large fry pan.

So if you like eggplant, give it a try it's so good and so easy to make.

Oh, and apparently bloggers spell check isn't working again, so pardon any miss-spellings