Eggplant Mozz

I love Eggplant Parmesan, but I make a lot of dishes with parmesan cheese, so for Eggplant Parm--I like switching it up, and who doesn't like mozzarella?  This vegetarian recipe is easy enough for a weeknight meal, but still nice enough for a dinner party.

What you need:

-1 Large Eggplant, peeled--so make sure the eggplant is not old, or the skin can be hard to remove; cut into about 1/4 inch thick slices (easier if you make the slices circles instead of the length of the eggplant)
-about 1 1/2 to 2 cups of plain italian style breadcrumbs--put in a plate or shallow dish
-1 teaspoon of dried italian seasoning--mix this with the breadcrumbs you have in the dish
-6 large cloves of garlic, chopped
-3 vine ripe tomatoes (really any tomatoes will do, but I like off the vine for this), chopped *insides discarded
-1 small red onion, chopped
-1 egg, mixed in a shallow dish
-olive oil
-salt & pepper
-about 2 oz of basil chopped
-1 large ball (generally about 8oz) of mozzarella (I like BelGioioso)

How to make:

Start out by heating a smaller pan or shallow pot, low to medium heat.  Cover the bottom of the pan in olive oil, throw in the onions, garlic and tomatoes; stir and add salt and pepper to taste (yes, with everything that says 'to taste' please taste your food as you make it, it's easier to keep adding things like salt instead of taking them away), *turn the burner off once the onions are translucent.  While this cooks, season your sliced eggplant with salt and pepper, and begin dipping the slices into the egg then covering with the breadcrumbs; repeat until all the eggplant slices have been breaded.  Heat up a large pan to medium heat, cover the bottom with olive oil and put 3 or 4 slices of the breaded eggplant into the skillet and drizzle with olive oil--let cook a few minutes, then flip over (use tongs for best results); continue this with all the eggplant until they are cooked through--and transfer them to a large oven to table dish side by side, and begin arranging your Eggplant Mozz.  Spoon on the onion, garlic & tomato mixture on top of each slice of eggplant, followed by the chopped basil; and finish it up with slices of the mozzarella ball which should be placed on the very top.  Put the dish into the oven on the top rack and turn on the broiler until mozzarella is melted and slightly golden...serve while hot!

This meal is great on it's own or with a side of spaghetti--a nice glass of wine to top it off!