Eggplant with Mozzarella & Marinara

This was a winner at my house tonight...

Ingredients:

1 medium-sized eggplant

1/4 cup breadcrumbs

1 egg

1/4 olive oil

1/3 cup shredded mozzarella cheese (I used smoked mozza)

3 c wide egg noodles

for the sauce:

1/4 med-sized onion, diced

3 cloves garlic, diced

1 Tbsp lemon juice

1/4 c dry red wine (I used cabernet sauvignon)

1 15 oz. can tomato sauce

basil, salt, black pepper, red pepper to taste

Instructions:

1. Peel eggplant and cut lengthwise into 1/2 inch thickness strips. Lay on paper towels and salt both sides. (This will drain excess water from the eggplant and make it easier to fry.)

2. While eggplant is draining, saute onions and garlic in 1 tsp olive oil until onions are translucent. Add red wine and lemon juice; cook until wine has reduced by half. Add remainder of sauce ingredients. Bring to a boil, then simmer until everything else is done cooking.

3. Cook noodles.

4. Heat oil in deep frying pan. Pat eggplant dry; dredge eggplant in egg first, then bread crumbs. Fry that eggplant! When removing eggplant from frying pan, sprinkle with cheese and put in the oven to keep warm. Feeds 4 (or 3 hungry people).

5. To serve: Layer noodles, cheese, eggplant, sauce and more cheese. Enjoy!