eggplant parmesan

who knew that was so easy and DELICIOUS!! thank you tea time. it's a shame tyson had to miss this one, he would have been most impressed. oh well, mama and lindsey helped me enjoy it along with a bottle of menage a trois, ahhh...what a great girls night and let's just say there was not a clean plate in the house. good times.

TEA TIME at the MASTERS: CHICKEN PARMESAN

1 medium to large eggplant
15 oz can of tomato sauce
1 egg
1/2 tsp of dried basil
1/4 cup of dry white wine
pepper to taste (my addition)
bread crumbs
2 cloves of garlic
olive oil
1/2 pound mozzarella cheese (sliced)
1/2 cup of grated parmesan cheese

peel and slice eggplant 3/8 - inch thick, beat egg and wine together. dip eggplant slices in egg mixture, then in bread crumbs and brown in oil. drain on paper towels. simmer tomato sauce, garlic (minced) and basil together in saucepan 10-15 minutes (this is where i took the liberty to add pepper). grease baking dish. layer half the eggplant, mozzarella, parmesan and sauce in baking dish, then repeat layers. bake at 350 degrees for 30 minutes, serves 6.