Super-Easy Eggplant Parmigiana

Ingredients

1 eggplant, sliced into 'fillets'

1 egg

inch breadcrumbs with grated parmesan, dried oregano,

Olive oil

1 quantity tomato sauce (recipe follows)

cheese

TOMATO SAUCE:

1 onion, diced finely

1 clove garlic, minced

1 can diced tomatoes

1 teaspoon tomato paste

1 teaspoon balsamic vinegar

pinch sugar, salt and pepper

inch whatever Italian herbs you want to throw

Preparation

Dip each eggplant fillet in the egg, and then into the breadcrumbs to coat.

Leave to sit for a bit to enable the coating to stick.

Make the tomato sauce: saute the onion in olive oil until translucent. Add the garlic and saute for about a minute. Add a the tomatoes, tomato paste, vinegar, sugar, salt, pepper and herbs. Bring to a boil and then simmer for the time it takes for you to fry the eggplant - 15-20 minutes or so.

Heat a fair amount of olive oil in a large frying pan - Anywhere from 1/4 to 1/2 a cup. These suckers um... suck up a lot of oil! Get it fairly hot and place the crumbed eggplant in an even layer. When it is golden brown underneath, you can flip them over, and turn the heat down to medium, medium-low. The aim is here to cook them through without burning the outside.

Preheat your grill/broiler.

Place the cooked eggplant in a layer, spoon over the sauce and add cheese to the top. Stick under the gill/broiler until cheese is golden brown and bubbly.