Eggplant 2 ways

1. Sliced the eggplant, seasoning with salt on both sides for 10 min. set aside. 2. Prepare a small bowl of flour. In another bowl, whisk 3 eggs. Other one adding bread crumbs, oregano, thyme and in. 3. Set 3 bowls on the table. First, dip chopped eggplant both sides of flour. Second, dip in the with egg wash. Then, dip the mixed bread crumbs. 4. In a large baking tray, place on the parchment paper and chopped eggplant. Add olive oil. Transfer to an oven, bake at 375oF for 30 minutes. 5. In a large pot, warm up with medium-high heat, add olive oil, minced garlic, minced onion, red pepper flakes and strained tomatoes. Seasoning with salt and pepper simmer for 10 min. Add minced basil. Mixture well, place the sauce in baking tray, add baked eggplant in, glaze the sauce on top, sprinkle the shred cheese. Transfer to the oven, bake at 375oF for 10 minutes. 6. Garnish with basil and serve. 1. Halved a large eggplant, divided on the surface. Spread olive oil on. Transfer to the oven, bake at 392 oF for 20 minutes. 2. In a skillet, warm up with medium-high heat, add minced scallion, minced garlic, minced chili, tomato paste, ketchup and chicken broth. Pan-fry for a while. Add ground meat. Seasoning with salt and pepper. Cook well. 3. Pour the meat sauce on the baked eggplant, transfer to the oven, bake at 392 oF for 15 minutes. 4. Garnish with scallion, chili and serve.