I had an eggplant from my garden

I was trying to remember how I fixed them last year.

I peeled the eggplant and cut it into 1/2” rounds, set them out on paper towels to drain some water.

While the eggplant was draining, I mixed together panko crumbs, grated Parmesan cheese, pepper, and garlic salt. Dipped the eggplant slices in flour, then egg, then crumb mixture, laid them out on a cookie sheet covered with parchment paper. Sprayed them with a mist of olive oil, then baked them @400 degrees for about 45 minutes, turning them over and spraying them again halfway through. When browned and soft, I spread a generous spoonful of marinara on top of each slice and a slice of smoky Provolone, then put them back in the oven for a few minutes to melt the cheese.

We had these for dinner with angel hair pasta and a green salad (the last of my garden leaf lettuce, I’m afraid)

The eggplant and the salad alone was plenty for me but Mr. Diamond thought that wouldn’t be filling enough for him and our sons so I heated up some leftover gnocchi too. I think his eyes were bigger than his stomach, as my Grandma used to say. It was a good meal. 🙂