Pan-Fried Breaded Eggplant with Spinach Tomato "Sauce"

I was deciding whether I wanted more of a breakfast meal or more of a lunch meal; I decided more of a lunch meal. After just purchasing eggplant and still having some spinach to use up, I decided to make a pan-fried "eggplant parm."

Pan-Fried Breaded Eggplant with Spinach Tomato "Sauce"

Very easy but, very good.. especially with the added touch of a spicy Italian bagel from a local bakery.

(This only makes one serving.)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Pan-Fried Breaded Eggplant

Ingredients

3 slices eggplant

1/4 cup garlic breadcrumbs

1 egg (mixed with 1 tbsp water)

1/4 cup all purpose flour

2-3 slices mozzarella cheese

1-2 tbsp parmesan cheese

salt to taste

pepper to taste

Directions

1. Put 1/4 cup flour, 1 egg (w/ water), and garlic breadcrumbs in bowls (all separate)

2. Dip one slice at a time in the flour then egg then breadcrumbs.

3. Put slices on heated olive-oil covered frying pan.

4. Fry each side until browned (about 2 minutes each side).

5. Top with mozzarella and parmesan, put stove top on simmer, and cover until melted.

6. Enjoy.

Spinach Tomato "Sauce"

Ingredients

1/2 tomato (sliced into small chunks)

1/4 onion (chopped)

4-5 spinach leaves (chopped)

4 fresh basil leaves (chopped)

4 fresh oregano leaves (chopped)

1-2 tbsp leftover aioli (My recipe here)

1/8-1/4 tsp dried parsley (chopped)

Directions

1. Heat olive oil in frying pan.

2. Add tomato, onion, and spinach.

3. Sauté until spinach is wilted and onion is tender

4. Add aioli and herbs

5. Mix together.

6. Enjoy.

To Combine...

1. Add eggplant to dish

2. Either top with sauce or put on side

3. Add toasted Spicy Italian (or any flavor) bagel

4. Make sure you get the sauce, eggplant, and bagel in each bite.

5. Enjoy