Delicious eggplant dish

DO NOT let the main ingredient in this dish fool you! If you think you can't stand eggplant then I beg of you, PLEASE don't completely write off this recipe!! My mom's best friend Candy, who is honestly the best home cook I've ever known, came up with this dish. The first time I took a bite I like went into an alternate universe of deliciousness..my husband who isn't a fan of anything eggplant loved it and was soon asking for seconds.. Then thirds.. The combination of the onions and garlic with the seasoned eggplant..and the cheese.. Oh yum. Promise. Now if you reeeaaally can't do eggplant then I would suggest pounding out some thiny cut chicken cutlets and use those instead of the eggplant. I haven't tried it but I'm sure it would be mighty tasty!!!


1 med size eggplant, peeled and cut across into 1/4 in slices
Kosher salt
Pepper
Olive oil
1 1/2 C Italian style bread crumbs
3 beaten eggs
1 1/2 C flour
2 large yellow onions, sliced thin
LOTS of minced garlic! ( I use3-4 BIG cloves!)
8-10 Roma tomatoes, sliced across
3 C shredded Monterey jack cheese

..Heat oven to 350
..First you want to get any extra water out of the eggplant by putting them in a colander with some salt sprinkled on top. Let them sit for about 30 min. While they are sitting get started on the onions and garlic.
. Heat up some olive oil in a large pan and add in the onions and garlic. Sauté until soft. Spread out in a large casserole dish.( 9 by 13)
. Once the onions and garlic are all set then start getting your eggplant ready.
. Heat up the same pan you used for the onions and garlic and add about 1/4 C olive oil.. Or use your own judgement on how much oil you think they need.
. First dip the eggplant in the flour, then the egg then the bread crumbs. Fry on both sides until golden brown. Do this with all the eggplant, I usually have like 3-4 going at a time, then put on paper towels dabbing off any excess oil, then transfer each piece to the casserole dish on top of the onions and garlic. Continue until all the eggplant is fried.
. Once on top of the onions and garlic Sprinkle with a little salt and pepper. Then neatly put all the tomato slices on top of the eggplant, so all you see is the tomatoes on top. Sprinkle a little more salt and pepper on top.
Put in oven for 45 min.
. After 45 min, take out of the oven and sprinkle with cheese, stick back in oven for another 15 min.
Once bubbly and melty and yummy looking take out and let sit for about 10 min.
Enjoy!