Its been a long cold winter

but I'm back.  Last night I used the second last gallon bag of frozen tomato sauce.  I have no idea what was in there but boy was it good!  I used it for chicken and eggplant parmesean.  I salted the eggplant slices, and dipped both the eggplant and the chicken in fresh Amish eggs.  I don't usually use eggs, but I think that is really the secret to good chicken parm.  Then a quick dip in panko, some salt & into the olive oil & butter they went.   Then I put them all in the oven with a touch of that great sauce & a slice of fresh mozzarella.  We sprinkled fresh basil from the market on top & it almost felt like spring.