6 0salt (for seasoning and sweating the eggplant) 2cgrated mozzerella or other good melting cheese 1oz. can tomato paste 1oz. can diced tomatoes 1oz. can tomato sauce 0oil for frying (I prefer canola) 1.5call-purpose flour for dredging 2eggs 3cbread crumbs 1.5cmilk 2medium eggplants, washed and peeled, and cut into 1/2" rounds 0medium eggplants, washed and peeled, and cut into 1/2" rounds This is version of Eggplant Parmesan doesn't actually have parmesan... I couldn't think of what else to call it, so here it is. I find eggplant is at it's best when you take the time to properly prepare it. My kids ate this the first time I made it, which is a success given the tricky texture and sometimes unappealing color of cooked eggplant. Heavily salt the eggplant slices and allow to sit in a collander for I dunno, at least a half hour. Rinse the salt off and squeeze the slices out; set aside in a bowl and soak slices in the milk for about ten minutes. Shake excess milk off; dredge in flour and shake flour off; set aside. Beat eggs up well and pour into a shallow plate or dish. Set breadcrumbs in another dish. Dip eggplant slices in egg, then breadcrumbs. Pat the slices; they will take on fine breadcrumbs very well. Preheat oven to 350. In batches, fry slices in medium heat until golden brown on both sides (a few minutes each side) and set aside. Meanwhile, prepare the sauce: combine and bring to a simmer the tomato sauce, diced tomatoes, and paste. Salt generously to taste; pepper to taste. Sauce should be very thick.* Set aside. Layer eggplant slices in the bottom of a 9" by 13" baking dish. I hate to say it, but this recipe makes kind of one large baking dish plus a little extra, unless you pile them on top of one another. I usually make a single serving for one of our single friends. Carefully spoon sauce right on top of each slice. Top with grated cheese. Bake for 30 minutes or until the cheese is just turning golden. If you don't overcook the cheese, the whole thing will be super easy to clean out of the pan. It's molten hot. Let it sit a while. Then use a spatula to spoon up the slices onto butter noodles. Help your kids cut it up. Tasty!