Eggplant Steaks

My mom saw a yummy recipe on tv and wrote it down for me.

take one eggplant, take part of the peeling off,
slice it
1 inch thick steaks long ways
should make about 4 each egg plant

3 plates
first one put flour , salt, pepper
second one eggs mixed up
third one fine bread crumbs and garlic, parley, cheese
flour then roll in eggs then bread mix
place 2 steaks at a time in hot oil fry till browned each side
place on a plate..

separate pan. one can crushed , diced tomatoes
heat with salt, pepper, tad of sugar teaspoon if acid bothers you..
i would do it haaa

when hot turn off add chopped basil

put 2 steaks on a plate and add the tomtato over the top with feta or other cheese

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Eggplant Parmesan

INGREDIENTS:

* 1 large eggplant
* 2 eggs, beaten
* 1 1/4 cups fine dry seasoned bread crumbs
* vegetable oil, about 1/2 cup
* 1 package (8 ounces) sliced mozzarella cheese
* tomato sauce with herbs, below
* 2 to 3 tablespoons grated Parmesan cheese

PREPARATION:
Directions for eggplant Parmesan
Peel eggplant; cut into 1/4-inch thick slices. Dip eggplant slices into beaten egg; coat with bread crumbs. Heat oil in a large skillet. Fry eggplant in hot oil for about 3 minutes on each side, or until browned.
Transfer eggplant to paper towels to drain well.

Place half of the fried eggplant in a lightly greased shallow baking pan. Top with half of the mozzarella cheese slices and half of the tomato sauce. repeat layers; sprinkle with Parmesan cheese. Bake at 400° for 20 minutes, or until sauce is bubbly and cheese is melted. Eggplant Parmesan serves 8 to 10.

Tomato Sauce with Herbs

* 1 tablespoon minced onion
* 1 tablespoon vegetable oil
* 3 cans (8 ounces each) tomato sauce
* 1 1/4 teaspoons leaf oregano, crumbled
* 1/4 teaspoon dried basil
* pinch salt

Sauté onion in oil over medium low heat until tender. Add remaining ingredients; simmer for 15 to 20 minutes. Makes 3 cups of tomato sauce with Italian herbs for Eggplant Parmesan.