Ingredients

Makes approx 16-22 eggplant chips

2 Large eggplants

1-2 cups Panko 

½ - 1 cup of Parmesan cheese

4 Eggs

Flour

Salt & Pepper

Directions:

Turn the oven on to Bake at 425

Cut the eggplant into ½ inch round pieces 

Place eggplant rounds on a baking sheet and sprinkle with salt all over (the salt will draw out the water)

Let the rounds sit for a ½ hour to an hour then pat dry with paper towel

Place the flour, eggs and panko/parmesan mixture into 3 separate shallow bowls

Dip the eggplant rounds in the flour bowl covering both sides

Dunk it into the egg mixture (coating it fully) then dip it into the panko/parm mixture.  Make sure both sides are covered fully in the dry mixture.

Place the coated rounds on a greased baking sheet (you’ll likely need 2 large baking sheets)

Put the chips into the oven and cook for 25 mins, flip and cook for another 10-15.  They are ready when they are golden brown and have a slight crisp

Top each eggplant chip with homemade tomato sauce, parmesan cheese and fresh basil.

Sauce:

Ingredients

5 large cans of pureed tomatoes - I like the Italian brand Mutti

1 can of tomato puree

Salt

Bunch of basil wrapped in twine

2-3 tablespoons of Sugar

Red wine

Mix all ingredients except basil - continue to taste until you like it.  I personally like a little saltier sauce so what I put in compared to you may be different.  Wine & salt to taste is your preference here, make it your own :) Once you have the taste down add the bunch of basil wrapped in the twine and then add in all the meatballs.  Cook at medium heat for an hour to 1.5hrs so that the meatballs get nice and moist in the sauce.