Food For Thought – Eggplant Parmesan

“I doubt that the imagination can be suppressed. If you truly eradicated it in a child, he would grow up to be an eggplant.” -Ursula LeGuin

  • 3 Medium Sized Eggplant
  • 2 Cups Of Breadcrumbs
  • 4 Eggs
  • 1 Jar Spaghetti Sauce
  • 2 Cups Shredded Mozzarella Cheese

Peel eggplants and slice into 1/4 inch thick slices. Place a single layer in a colander, salt, and repeat with all of the eggplant. Place a paper towel on top and place a plate on top of that. Let drain for one to two hours.

Beat eggs in a bowl. Dip each piece of eggplant in the eggs, cover in bread crumbs and place (in a single layer) on a greased baking sheet. Bake at 350 for 5 minutes on each side.

Place a layer of sauce down in a glass baking dish. Place a layer of eggplant, cover with a layer of cheese. Repeat until all eggplant is used.

Bake at 350 for 35-45 minutes.