Eggplant Parmesan:
1 Eggplant
1 egg, whisked
bread crumbs
Parmesan cheese
For the eggplant, just cut the eggplant in about 1/4"-1/2" slices, arrange on paper towels and sprinkle some salt on them to help get rid of some of the bitter taste. Let sit for about 20 minutes. Pat the eggplant dry. Whisk one egg and in a separate bowl combine bread crumbs and Parmesan cheese and any seasoning you'd like (basil, oregano, salt, pepper, red pepper, etc.). Dip eggplant slices in egg, then in bread crumb mixture. Bake for 15 minutes on one side at 350 F and then flip over and bake another 5-10 minutes.
Follow the recipe from Pioneer Woman for the rest of the steps. The tomato sauce is delicious!
I know... not very good pics mostly because you can only see the cheese... but my friend who is a picky eater liked it so I think that's pretty high praise.
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