Take your craving into the kitchen.

White Castle Eggplant Parmesan

Second Place Tie

10 White Castle jalapeño cheeseburgers
1 large eggplant
3 large eggs
2 cups milk
1 cups shredded mozzarella cheese
1 cups parmesan cheese
Cooking spray – nonfat
Salt and pepper
1 tsp dry oregano
2 tsp finely chopped fresh or bottled
jalapeño pepper
1 cup chopped fresh parsley
2 cups good quality commercial spaghetti sauce

Separate burgers allowing the buns to air dry completely or place in an oven on low heat, 150 degrees. Chop into fine pieces the hamburger, cheese and jalapeño; set aside. Slice the eggplant lengthwise into 3/8" pieces (1/4" is too thin; 1/2" is too thick). Cut five slices; usually one eggplant will be enough. Place eggplant slices on a clean dish towel, lightly salt, and allow to stand one hour in order for moisture to drain.
Brush salt off the eggplant slices with dry towel; spray nonfat cooking spray on cookie sheet. Place eggplant slices on the sheet and bake at 350 degrees until brown (20-30 minutes depending upon moisture content). Do not attempt to turn them over; they stick. Wait until brown.
Crush buns with rolling pin into crumbs; mix with all chopped burger ingredients and 1 C of shredded mozzarella cheese, 1/2 C Parmesan cheese, 1 tsp dry oregano and 1/2 C chopped parsley. Salt and pepper to taste. Mix well and place on waxed paper; spread evenly. Mix three eggs with enough milk to make a dipping mixture, (1/4 – 1/2 C milk). Place dipping mixture in a shallow bowl.
Prepare another sprayed cookie sheet or baking pan. Dip the baked eggplant slices, one at a time, into the egg and milk mixture. Place the eggplant slices into the dry crushed ingredients and gently turn over. Place prepared eggplant slices on cookie sheet. Drizzle 3 T of spaghetti sauce on each slice. Sprinkle 1 heaping T of Parmesan cheese on each slice. Bake at 350 degrees for 20 minutes or until warm. Serve with a touch of Parmesan cheese and two pinches of fresh chopped parsley. Enjoy!

Submitted by Ned O'Malia of Albuquerque, NM