Eggplant, one of the foods that I'm allergic to but it's so good when done right. I've had a craving for eggplant parmesan for the last week, but when touring the local Megamart I saw that fresh Mozzarella was on sale. This was too good to pass up, so here's a little twist on a very traditional Italian dish.

4 Vine Ripened Tomatoes
1 Ounce Basil
1 Teaspoon Oregano
1 Teaspoon Thyme
1 Tablespoon Garlic
1/2 Onion
1 Teaspoon Salt

1 Eggplant
5 Eggs
1 Cup Italian Bread Crumbs
4 Ounces Fresh Mozzarella
Oil for frying

1 Pound Spinach
1/2 Onion
1 Teaspoon Salt
1 Tablespoon Olive Oil

1. Peel and chop tomatoes, onion and basil.
2. Saute onion and garlic until slightly translucent.
3. Combine tomatoes, basil, onion, garlic, oregano, thyme, and salt.
4. Simmer for 45 minutes.
5. Set aside

1. Slice eggplant into half inch pieces.
2. Beat eggs in a bowl.
3. Double coat eggplant with egg and Italian bread crumbs.
4. Fry until golden brown, about 1 minute on each side. If it's golden brown and delicious before a minute, turn the temperature down.
5. Once out of the pan, immediately top with sliced mozzarella.

1. Chop onions
2. Sweat onions in pan with olive oil.
3. Combine spinach, onions and salt. Saute for half an hour.

Serves: 5-6

Optional: Use a torch to further melt and slightly toast the mozzarella. Melting the cheese makes it stringy.