Don't say "yuck" until you try these bad boys.  I said the same thing when my niece challenged me to make a recipe from  her new favorite food.  I thought "Well, I do like eggplant but what to do with it".  It seemed like such a limited vegetable.  It took me a bit to come up with ideas but now I have several.  I even came up with an appetizer using the Chinese  variety and along the same lines as this recipe.  I also have a "stir fry" that you can add Tofu or meat to.  Her other challenge though was to make it vegetarian as she recently converted.  Hmmmm, that was a bit harder as I am a meatetarian.  I love meat but should be looking at more meatless meals.  Which leads to a whole different problem because I know my son is NOT, in any way shape or form, going to eat a meatless meal.  I've said before that he is a plain meat and taters kid.  He is trying though, he tastes all of the stuff I make.  Some he has loved, some he has liked and a few he wouldn't touch again with a ten foot pole.  Guess you can't win them all.  

Back to eggplant.  I finally had to look up why it's called eggplant and it seems that it was first white and well, shaped like an egg.  Also according to Wikipedia:  "It is known in South AsiaSoutheast Asia and South Africa as brinjal.[1][2][3][4] While "eggplant" is the common name in American, Canadian, and Australian English, "aubergine" is much more common in British English. Other common names are melongene,[5] garden egg,[6]or guinea squash.[7]".  Educational part over.

With all that said, it can be very tasty but if not cooked all the way through, bitter.  The bitterness is due to the seeds, they have the same alkaloid as Tobacco (being somewhat related).  The other nice thing about eggplant, it soaks up flavors while adding it's own subtle delicate flavor.  While the dipping and dunking can take a few more minutes then my normal recipes, it is well worth the work and if you have help, no time at all.  I also know that many others have used the eggplant rounds as pizza's.  I did make them that way without the breading but if cooked all the way through, they tend to fall apart or you have to make them very thick.  I wanted something thinner, like a thin crust pizza.  Yeah, that's why.
Recipe:


1 Large Eggplant (depending on how many people you will feed, One will feed 3-5 people)
3/4 cup Seasoned Bread crumbs (I used a gluten free brand)
3/4 cup AP Flour (I used a gluten free brand)
2 eggs, beaten
1/2 cup finely grated Parmesan Cheese
Salt and Pepper to taste
1 cup Mozzarella Cheese, grated
1 cup Cheddar Cheese, grated
15-20 Fresh Basil leafs  rough chopped (optional)
1/2 cup Sun-dried Tomatoes (optional)
(toppings of your choice, cook any meat first if making these none vegetarian)

Sauce:

1 cup Tomato sauce
2 TBSP Ketchup
1 tsp dried Basil
1 tsp Garlic, minced
1 tsp dried Onions, minced
1/4 tsp Chili powder (or less or none at all, depending on your preference) 

Prepare a cookie sheet with parchment paper

Make the sauce first as you do not want the eggplant rounds to be sitting around while you make the sauce.

In 3 bowls or saucers (salad plates), have your beaten eggs in one, AP flour with Salt and Pepper in another, and the Bread Crumbs and Parmesan Cheese in another.

Have all ingredients ready.

Cut the Eggplant into 1/4 inch rounds
Dip them in the egg
Then flour
Then egg
Then the breadcrumb/cheese mixture
Lay out on parchment paper on a cookie sheet
Do this for all the rounds.  One eggplant for me usually is 1 1/2 trays.  I put them all in the oven at the same time.

Place the trays in the oven for 10 minutes at 350 degrees F.
Remove from oven and flip over, they should be slightly browned on the bottom.
Sauce the top, then cheddar cheese, then topping of your choice and then mozzarella cheese
Place back in oven for 10 minutes

If you like, after the last 10  minutes, place under the broiler to brown up the cheese a bit.  I know some people don't like this but I do.  It is just an option as they are completely done after the last 10 minutes.

You can also make these vegan by using an egg substitute or lightly spraying with coconut oil between dredging and using vegan cheeses.
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Cut the eggplant into 1/4 inch thick rounds. Dip into the egg, then flour, then egg and last the breadcrumb/cheese mixture.
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All ready for the first 10 minute baking
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Flipped over and ready to be sauced, cheesed and topped! Pop back in the oven for 10 minutes and then as an option into the broiler for 2 minutes.
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Sauced, about 1 TBSP per round
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Almost ready for the oven!
Here is a video explaining all the steps.  Enjoy!  If you like it, hit the like button ( the thumbs up) and subscribe to my channel.  
Thanks for stopping by.  If you liked this recipe, leave a comment below!

Always remember, enjoy life.
It's the one you have,
Tammie