My good friend, Stacy, from The Backroad Life handed me an eggplant at the farmer's market and told me I needed to try one. So I took two. Brought them home and sat them on my counter for awhile. They are a beautiful vegetable, but I knew I needed to make something that I would hope the whole family would try. I decided to make Eggplant Parmesan.
This is a simple recipe. It didn't take very long to assemble and put in the oven. Preheat the oven to 400 degrees. I put one cup of bread crumbs in one bowl and two beaten eggs in another bowl.
Bake the breaded eggplant in the oven for 10 minutes or until it turns a golden brown.
I put two cups of spaghetti sauce in the bottom of a 9x13 baking pan.
Layer the baked eggplant on the spaghetti sauce.
Keep layering sauce, eggplant and cheese. Add salt and pepper to taste.
