Spicy Eggplant Parm

1. Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let it sit for 10 mins to release moisture.
2. Set up 2 shallow dishes for dredging. In the first dish, stir together flour, 1 tbsp Italian seasoning and water. In the second dish, stir together panko bread crumbs, Italian seasoning.
3. Working one at a time, dredge eggplant slices in batter, and then coat in bread crumb mixture. Place baking sheet and fry until golden brown.
4. Spread a thin layer of marinara into the bottom of a lightly greased 9×13 dish. Layer half of the eggplant slices onto the bottom, add a small dollop of Boursin cheese and add sliced onions and peppers along with half of the cheeses. Top with half of the remaining marinara, and then layer of eggplants and cheese on top.
5. Bake, uncovered, in the 400 degree oven for 20 minutes until cheese is melted and the top is bubbling and lightly browned.

Garlic Butter Bread

1.  In a bowl, mix the butter and all of the seasonings.
2. Slice the sub roll half way down the middle and toast it in the oven until it’s golden brown. Spread the garlic butter on top and add eggplant parm. Enjoy!