Eggplant (Aubergine) Neapolitan

This side dish goes well with meat. Or serve it with pasta for a vegetarian meal.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  medium eggplant
• 1  cup  Italian style breadcrumbs
• 3  tablespoons olive oil
• 1⁄2 lb  shredded mozzarella cheese
• 1 1⁄2 cups  chunky  pasta sauce
• 2  tablespoons  chopped parsley

Directions

1. Cut eggplant crosswise into 1/2 inch slices.
2. Dip into bread crumbs to coat.
3. Heat 1 T oil over medium-high heat.
4. Fry eggplant until golden, about 10 minutes, adding more oil as needed.
5. Top eggplant slices with cheese.
6. Spoon sauce over eggplant.
7. Cover, reduce heat, and simmer until cheese melts (about 5 minutes).
8. Sprinkle with parsley.