Eggplant Parmesan

Although I was not much of an eggplant fan growing up, I have found several ways to enjoy this vegetable, and one way is in eggplant parmesan!  I found a recipe that bakes the eggplant rather than frying it, which makes it a much healthier alternative to the restaurant versions I've had.  We paired it with some whole wheat spaghetti and some store-bought marinara sauce and topped it with shredded mozzarella cheese!  Yum!

Recipe for Eggplant Parmesan

INGREDIENTS
1 large Chinese eggplant, peeled and sliced into 1/4 inch sections
2 eggs, beaten
2 cups bread crumbs
1/2 cup grated parmesan cheese
1 teaspoon dried basil

INSTRUCTIONS
1. Spread out eggplant slices and sprinkle some salt on each slice.  Let sit for 30 minutes.  Then rinse them and pat dry with paper towel.

2. In a gallon sized ziplock bag, mix together bread crumbs, parmesan cheese, and dried basil.  Shake the bag until mixed well.

3. Dip an eggplant slice in the egg and then place it in the ziplock bag with the breadcrumb mixture in it.  Shake the bag until the eggplant is coated with the breadcrumb mixture.

4. Remove the eggplant from the bag and place it on a baking tray that is coated with olive oil.  Repeat above steps with all the eggplant slices.

5. Bake the slices in the oven at 350 degrees for 10 minutes on each side.

6. Serve warm with marinara sauce, spaghetti, and shredded mozzarella cheese!