Recipe adapted from http://savorysweetlife.com/2010/03/chicken-marsala/, and served with cheesy cauliflower puree
1 medium sized eggplant. I like to peel mine, but if you don't mind it, leave it on. Cut into 1/3 inch rounds, sprinkled with salt and placed in between paper towels to absorb the excess moisture. Dip the eggplant into egg and then into a mixture of Panko, parmesan, a bit of Italian seasoning, garlic powder. Spritz a baking sheet with olive oil or non stick spray, place the breaded eggplant onto the baking sheet, spritz again with oil. Bake on 350 for about 35-45 minutes. You may need to flip it over halfway through to get both sides browned. For the Marsala sauce, slice 8 oz mushrooms, saute them in 2 tbsp butter, and 2 tbsp olive oil. After the mushrooms are done, add 2 tbsp flour to the pan, mix it up and let it lightly brown, stirring continuously. Add to the pan 2 cups broth and 1 cup Marsala wine (yes, I double the sauce recipe-it's that good). Cook on medium high to let it reduce and thicken up. Add salt & pepper to taste. Add 1 Tbsp butter to the sauce. Serve the eggplant over the cauliflower puree (or pasta, rice, etc, nothing....) and a lot of the mushroom Marsala crack sauce. Top it off with some chopped Italian parsley. YUM.
