Well with all of the tomatoes we've been harvesting, we decided to make some tomato sauce. This will go nicely with our baked eggplant. I dredged our sliced eggplant in a beaten egg, then into my day old bread crumbs, and then seasoned. Place onto a baking sheet, pop it into the oven for 12 minutes @ 425. Kit made the tomato sauce with a recipe in her head which consisted of a dozen tomatoes, peeled, 6-7 cloves of pressed garlic, a small onion, and some fresh oregano. Simmer on stovetop for about 20 minutes and season with salt and pepper.
When the eggplant was done we grated some fresh Parmigiano Reggiano cheese to layer it with the eggplant, lasagna style. Bake this for 25 minutes @350 and grate some more Parmigiano Reggiano cheese on top.
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