You make Eggplant Parmesan!
It was easy and complicated at the same time to make. I started with about 3 big sized eggplant. I washed, peeled and sliced them into 1/2 inch thick slices. I had 3 separate dishes set up for dredging. First bowl had some plain flour. The second bowl had beaten eggs with some seasoned salt, cracked pepper & some Kosher salt. Third bowl- plain fine breadcrumbs. I lightly coated each slice of eggplant with flour then into the egg and then into the breadcrumbs. I fried the slices in Canola oil for about 4-5 minutes (until nice and brown).
I prepared my sauce. I used 2 jars of Barilla tomato and basil sauce. I added my own seasoning to taste including a little sugar, garlic, some hot pepper sauce etc... I also added good handful of freshly chopped cilantro instead of the traditional basil.
I started the layering process with the sauce and cheeses. I used Mozzarella, Feta and Parmesan. I know Feta in not traditionally used either.
I baked it covered for 25 minutes at 375 and then for another 10 minutes uncovered to brown the top. It makes the entire house smell so good!
Here is the final product. It came out delicious and the Feta and cilantro were the secret ingredients to make it extra special.