Fried Eggplant with Ricotta & Chunky Tomato Sauce
1 tablespoon olive oil
2-3 cloves garlic, minced
1 small onion, chopped
28oz canned diced tomatoes
1 tablespoon Italian seasoning
Salt, to taste
Black pepper, to taste
1-2 teaspoons crushed red pepper
In a medium sauce pan over medium heat, add 1 tbs. olive oil. After 30 seconds add the garlic and then onions. Sauté for 2-3 minutes or until the onions are soft. Add the tomatoes, Italian seasoning, salt, black pepper and red pepper. Stir to combine. Lower the heat to medium-low and simmer for at least 20 minutes while stirring.
Meanwhile, setup 3 shallow dishes. One with flour, one with egg and one with bread crumbs. Dredge the eggplant through the flour, then egg, then breadcrumbs and coat evenly. Heat olive oil in a large heavy skillet and then fry the eggplant for 2 minutes on each side or until golden brown. Drain on paper towels.
To serve, place 3 slices of eggplant on a plate, slightly overlapping. Spoon some ricotta on top of each piece, then top with a nice amount of sauce.