This is such a satisfying meal for summer. The eggplant is light yet satisfying as it is fried in canola oil, and topped with part-skim mozzarella cheese, tomato sauce and served with a side of kale fried in garlic and extra virgin olive oil.
1 large eggplant, sliced in 1/2 inch rounds
2 eggs beaten
1 cup panko bread crumbs
canola oil for frying
salt and pepper
16 oz part-skim mozzarella cheese, cubed
1 jar of tomato sauce
Dip the eggplant slices in the eggs and coat with the panko. Fry the slices in canola oil filled up to 1/2 inch in the pan. Brown each side of the eggplant until all of them are fried. Drain the eggplant in a dish covered in papertowels. Assemble the eggplant in a row in a baking dish. Cover with sauce and a layer of the cubed mozzarella cheese. Repeat this process with the second layer. Bake in the oven at 425 until cheese is brown and bubbly. Serve with extra tomato sauce.