Breaded Eggplant

Breaded Eggplant & Linguine

Mondays are always rough, that is unless you come home after a late night meeting to find your wonderful boyfriend has a homemade dinner waiting for you! This post is brought to you by the amazing Mansoor, with the alternate title of "101 Reasons why my Boyfriend is the Best."

BREADED EGGPLANT - AKA Eggplant Parmesan minus Cheese
(Servings: 6 slices of eggplant)

Ingredients:

• 1 eggplant
• Olive oil
• Bread crumbs
• All-pupose flour
• Egg Replacer (Equivalent of 3 eggs)
• Garlic Salt
• Pepper
• Linguine
• 1 jar pasta sauce

Directions:

1. Cut the eggplant about 1/4in thick slices.
   
2. Then, season the eggplant slices with olive oil, garlic salt and pepper.
   
3. Set up 3 flat dishes: 1 with bread crumbs, 1 with all purpose flour, 1 with egg replacer.
4. Dip and coat each seasoned sliced of eggplant in flour, then egg replacer, then bread crumbs.
   
5. After all slices are coated, fry the eggplant in a pan until they are browned (2-3 minutes a side, depending on how thick the slices are).
6. After frying the slices, transfer them into a casserole dish with pasta sauce on the bottom, as well as a little sauce on top of the eggplant.
   
7. Bake for about 15-20 minutes at 375. Keep an eye on the oven to make sure they don't burn (they cook really fast).
   

This made the perfect dinner with leftovers for lunch the next day. We both agreed the thin slices of eggplant would be delicious in sandwich form (similar to a meat ball sub).