Super-Easy Eggplant Parmigiana
1 eggplant, sliced into 'fillets'
inch breadcrumbs with grated parmesan, dried oregano,
1 quantity tomato sauce (recipe follows)
1 onion, diced finely
1 clove garlic, minced
1 teaspoon tomato paste
1 teaspoon balsamic vinegar
inch whatever Italian herbs you want to throw
Leave to sit for a bit to enable the coating to stick.
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.