First eggplant of the season and my version of Eggplant Parmesan! Dip thick slices of eggplant in a beaten egg thinned with milk. Coat slices in breadcrumbs. Season with salt, pepper, dried oregano and basil. Place slices in an oiled baking dish. Spritz with olive oil. Bake in a 400 degree oven for 30 to 40 minutes until crispy and browned. Remove from oven, top with tomato sauce, mozzarella and parmesan cheese. Sprinkle with dried oregano and basil. Return baking dish to oven for an additional 10 to 15 minutes until cheese is melted and slightly browned.
Most of the ingredients in this dish came from our garden or were locally sourced. Breadcrumbs from our homemade tomato basil bread, eggs and raw milk from local and organic farms. Amazing flavor from fresh, quality foods!
