Eggplant parmesean

I think there are two secrets to this dish.

1)  Slice the eggplant thin

2)  Soak the sliced eggplant in salt water for a bit before cooking

Ingredients:

1 large eggplant, peeled and sliced thin

2 sleeves TJ golden round crackers, crushed

11/2 cup panko breadcrumbs

2 eggs, scrambled

sea salt

fresh ground pepper

8 oz pasta, cooked

Marinara sauce

Olive oil (for frying)

1 ball of fresh mozzarella

Directions:

Preheat oven to 300.  Crush crackers and mix with panko bread crumbs in a bowl.  Peel, slice the eggplant thin, and soak in a bowl of salt water for about 15-20 minutes.  While the eggplant is soaking, cook pasta according to directions on the box.  Put a plate on top of the eggplant so it gets covered with the salt water.  Beat eggs in a small bowl.  After the eggplant has soaked, drain and rinse well.  Heat the olive oil in a frying pan.  Dip the eggplant in egg, then the breadcrumb mixture.  Fry until golden brown, then turn.  Salt after you turn it over.  Pan fry till golden brown, and keep warm in a pan in the oven.  Slice mozzarella and put a slice on each piece of eggplant.  Melt in the oven for about 5 minutes.  Serve on top of pasta with your favorite marinara sauce and shredded Parmesan cheese.