This can be vegetarian but I did cheat (for the husband's sake) and put some ground beef in the sauce.. just a little to appease his carnivorous ways. This was OK, mainly because I think I cooked the eggplant too long so it was a little mushy..also, it was almost a week old. That could be it too.. I'll have to try it again.
1 medium eggplant (serves about 4) slice into 1/2 inch cross-section slices.
Bread in flour, then egg and then bread crumbs all seasoned with salt, pepper, garlic powder and italian seasoning.
Fry in olive oil on both sides about 5 minutes (until browned).
Then bake in 350 preheated oven (just keep in the same pan) for about 10 more minutes.
Toward the end I also covered them with a little sauce and mozzerella cheese.
Serve with pasta and your favorite sauce. Not too shabby! Even my baby ate some!
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