1 large eggplant
1 large egg
2 ounces heavy cream
1 tablespoon grated Parmesan cheese
1 cup breadcrumbs
1 teaspoon dried herbs (Italian mix)
1 1/2 teaspoons salt black pepper
1 cup flour
1/2 cup tomato sauce
1/2 cup mozzerella cheese
Preheat oven to 350°F.
Peel the eggplant (optional) and slice it lengthwise into 4 nice, 2/3-inch thick slices. Press every eggplant slice between 2 pieces of tissue paper to absorb the extra moisture.
Beat the egg with the heavy cream in a bowl. Mix the Parmesan cheese, breadcrumbs, dried herbs, salt and black pepper in another bowl. Dredge the eggplant slices in the flour and then dip them in the egg mixture. After the eggs, press each eggplant slice in the breadcrumb mixture to coat it completely.
Heat some oil in a frying pan over medium heat and cook the eggplant Parmesans on both sides until golden and crispy outside and relatively soft to touch -- about 4 minutes for each side.
When ready, place the eggplant Parmesans on a baking pan, spoon little tomato sauce over each slice and cover with shredded or sliced mozzarella cheese. Bake until the cheese is melted and bubbly.