Comfort Food

This is something I make when I can't sleep or have had a bad day. I'm sure most recipies follow a similar format, but this is too good not to share.

Eggplant Parmesan

1 eggplant - judge the size depending on how many you want to feed.
2-3 eggs depending on size of eggplant
At least 1 cup olive oil for frying
1 cup breadcrumbs
1/4 to 1/2 cup Parmesan cheese
1 tsp Oregano
1 tsp garlic
1/2 to 1 jar pasta sauce (Publix makes a good tomato basil)
1 to 1 & 1/2 cups mozzarella cheese

1. Chop up the eggplant into slices, the thinner the better. Usually 1/8 inch is the thickest possible without the eggplant getting too chewy and gross.
2. Put the breadcrumbs, Parmesan cheese, oregano, and garlic in a shallow bowl. Mix well.
   
3. Do the same with one of the eggs to start with, but beat the egg.
4. Start a bit of the olive oil heating up in a frying pan at medium heat.
5. Dunk a slice of the eggplant into the egg bowl, then into the breading bowl. Once the oil has gotten heated up (takes my stove a couple minutes, so results will vary), put that slice in.
6. Once you've filled up the pan, put a layer of sauce and cheese down in a deep baking dish.
7. Turn the slices when they've had about a couple minutes to cook.
8. Let the other side cook, then make a layer of eggplant in the baking dish.
9. Preheat your oven to 350 degrees.
   
10. Continue to layer eggplant, cheese, and sauce until you run out of eggplant.
11. Cover the baking dish with aluminum foil and bake for 10 minutes.
12. Enjoy.

I usually eat the eggplant solo, but it would be lovely over some pasta too. I'd recommend angel hair for that.