Eggplant Parmesan

Yeah, a recipe!  A good friend of mine gave me some eggplants from her garden.  I was so excited and couldn't wait to make this recipe.  I like this recipe because it doesn't use crumbs for the breading.  It is gluten free, even.

Eggplant Parmesan

1 medium or 2 small eggplant
1 egg
1 TBSP water
Parmesan cheese
jar spaghetti sauce

Peel the eggplant and slice 1/2 inch thick.  I cut mine lengthwise, but you could also cut rounds if you want.  In a shallow bowl or container crack egg and beat it up with the water.  In another shallow bowl put the Parmesan cheese.  I didn't have enough real cheese, so I had about 1/2 grated cheese and 1/2 of the powdered kind.  Dip eggplant into the egg, and then coat with the cheese.  Place in a greased dish.  Heat oven to 350 degrees.  Cook eggplant for 20 minutes.  Turn over and cook for another 10 minutes.   Cover the eggplant with spaghetti sauce and put back in the oven for another 15 minutes.  Enjoy with a big tossed salad.

Verdict:  I loved it!  I love the flavor of the Parmesan.  I used my own canned spaghetti sauce on top and it was fabulous.  My 2 year old had thirds.  My 8 year old told me it wasn't as bad as she thought it was going to be.