EASY SKILLET EGGPLANT PARMESAN

     This super easy recipe for Eggplant Parmesan was contributed by my friend and fellow Keeshond owner, Margaret Bissell.  What’s even better is that Margaret used freshly harvested vegetables from her own garden.  Here’s how she did it:

INGREDIENTS:

2 medium  Eggplants

2 eggs

3-4 medium  Tomatoes

1 package Shake ‘n Bake

Grated Mozzarella or Italian Blend cheese

PREPARATION:

Wash and peel the eggplant.  Cut from top to bottom in ½” thick slices.

Dip the slices in beaten eggs, and then dredge in Shake n’Bake.

Preheat a cast iron skillet and add olive oil.  Fry the eggplant until crispy, turn over and fry the other side.

Sprinkle grated mozzarella cheese or Italian blend cheese on top and let the cheese melt.  Remove from pan.

Chop tomatoes and cook in the same pan until they become soft.  You may add garlic and Italian seasoning.  Pour over the eggplant.  Add more cheese and wait until it melts.  Serve.

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