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EGGPLANT PARMESAN WITH SALAD

Eggplant
• 1 Large eggplant
• 1 egg 
• 1 cup of bread crumbs 
• ¼ cup of olive oil
• Slices of mozzarella cheese
• 1 ½ cups of tomato sauce

Salad
• 10 to 12 Cherry tomatoes
• 1 container of Bocconcini cheese
• Fresh basil leaves,
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt & pepper to taste
• Parmesan cheese

To Prepare the eggplant:

Cut the eggplant into thin slices and set aside. Beat the egg well. Pour the olive oil onto a large sauce pan and warm it up making sure it doesn’t burn. Empty the bread crumbs in a large bowl. Toss the slices of eggplant in the egg mix and then in the bread crumbs. Fry the slices on each side for a couple of minutes until golden brown. Place in a bowl with a paper towel in order to remove excess oil.

In a deep pot pour ¾ cup of tomato sauce. Add the slices of egg plant and then cover each one with a slice of mozzarella cheese. Pour the remaining tomato sauce. Cover and simmer for a few minutes until the cheese has melted.

To Prepare the salad:

Cut the cherry tomatoes in half and add to a large salad bowl. Drain the Bocconcini cheese and add to the salad bowl. Chop finely the basil leaves and add as many as you want to the salad. Pour the olive oil, the balsamic vinegar and add salt & pepper to taste. Toss all the ingredients together.

Serve the eggplant and sprinkle with parmesan cheese. Enjoy with some salad. Smacznego!