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Ok, I LOVED it and there were like 40 people at this event and could not find who cooked it, does it sound familiar to anyone? I have never cooked eggplant someone told me to soak it? in what? how long? how long do I cook it after prefrying? I am finding a BUNCH or recipes online, but nothing is close
Anyone have any idea?
thanks in advance!
Get your Eggplant...wash it off (personally, I like it with the skin on it)...cut into 1/4 inch slices...and the wide part cut into either halves or quarters to suit...dip in a slightly beaten egg, then into unseasoned bread crumbs. Fry to your desired level of crispness in hot oil in a pan (thin coat of oil...not deep fried)...turn as it browns and drain on a paper towel.
Make up my handy-dandy Spaghetti Sauce (If you don't have the quick version, say so, and I'll post it for you), or you can use diced tomatoes from a can with the proper seasonings.
If you like, you can add meatballs, or turkey sausage (or real sausage).
The hard part is getting everyone to leave the eggplant alone once it's fried - Mary used to have to buy two of them so she'd have enough to use for dinner
...seems her hubby couldn't keep his hands off of it 
(I'm perfectly innocent...honest!)Jim
2 cans of unseasoned Tomato Sauce (I like Hunts personally).
Half a can of water
1 Tbsp A-1 Sauce
2 Tbsp of Red Wine (if desired)
Heavy sprinkle of grated Parmesan Cheese
1-2 Tbs of Italian Seasonings
Heavy shake of Garlic Powder
Dry Chives to taste and Minced Onions
Put everything in the pan and get it gurgling....once it starts, turn down the heat as it will burn on the bottom...keep stirring it every 15 minutes or so once it stops bubbling...just to keep it from sticking to the pan....
After it's started to thicken...get it off the heat and you're ready to go.
Whew.....that was a lot of work, eh?
Jim
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