Believe it or not Steve actually enjoys this one. The first time I made it he wanted seconds of "the meat stuff". I said "you mean the eggplant." He was surprised that's what it was. So now we grow our oun eggplants just so we can have this dish in the summer. Everything in it is from our garden, it's such a great feeling to feed your family from less than a quarter acre of land, haha!
1 medium eggplant peeled and sliced into 1/2 inch slices
2 eggs beaten in shallow dish
1/2 c Italian bread crumbs
1/2 c canola oil
1/2 container Feta cheese
1 large tomato sliced
1 large onion cut in half and sliced
1 c mozzarella
drizzle of olive oil
salt and pepper to taste
Make a breading station for the eggplant. Egg in one dish, bread crumbs in the other. Heat the canola oil over medium heat. Dip eggplant in the egg and then coat with bread crumbs. Cook in hot oil 2-3 minutes on each side. Drain on paper towels.
Discard oil and add a little olive oil and saute onions for 5 minutes.
Arrange eggplant slices in the bottom of a baking dish. Layer onions on top, then sprinkle the feta and then layer the tomato slices, salt and pepper to taste, drizzle lightly with olive oil. Sprinkle with mozzarella cheese. Bake at 350 for 30 mins.