Eggplant Parmesan

Here we go! Dinner #2 from my Prattville Farmers' Market ingredients.

1 eggplant
1 zucchini
1 jar or pasta sauce
1 box of angel hair pasta
1 lb Italian sausage
1 1/2 cups corn meal
1/2 Tbs garlic salt
1/2 cup milk
2 eggs
1/4 cup diced onions
1 Tbs vegetable oil
Grated Parmesan and oil for frying

Chop the zucchini and onion and saute' until tender. Add in the sausage and brown the drain and return to pan. Add sauce and let simmer.
Slice the eggplant and set up your battering station. A bowl for the dry ingredients and one for the wet. For the dry mixture stir together the corn meal and garlic salt. For the wet, mix the milk and eggs together. Start warming up your frying pan. You will need about 1/4 inch worth of oil in the pan.

Dip eggplant slices into dry batter then the wet and repeat. This will thicken the crust. 
Fry on about an 8 (med-high) for a couple of minutes on each side. Start cooking your noodles now. By the time all of the eggplant is finished your angel hair pasta should be also. 

Assemble however you like. We add the grated Parmesan on after it's all cooked. You could change this up a bit by adding Parmesan into the dry batter before you fry OR by adding then baking the dish to melt it.
Once again we had delicious bread from Wild Yeast!