Baked Eggplant Parmesan

This turned out really delicious.  I've made it once before with a different recipe and wasn't won over to the idea of eggplant but this recipe did it for me.

2 eggplants
2 eggs
1/2 cup Italian breadcrumbs*
2-3 tbsp Parmesan
1 cup Shredded Mozzarella
1 can tomato based pasta sauce

*if you don't have Italian breadcrumbs mix in some herbs of your choice 

Yes I'm missing an eggplant in the photo two would have made this way better!

Preheat oven to 375F.
Peel and slice the eggplant.  In a flat bowl whisk the eggs and a couple tbsp water. On a plate spread some bread crumbs and mix in the Parmesan.  Take your slices of eggplant and drench in the egg, then roll through the bread crumbs.  Place slices on a non stick cookie sheet and into the oven.  Bake for 10 minutes, then turn the eggplant and bake another 10-12 minutes until soft through.

Remove from oven spread one layer on bottom of a baking dish (9x13) pour 1/2 the tomato sauce and 1/2 the mozzarella cheese.  Repeat another layer Eggplant, sauce, mozzarella. Place back into oven and bake until sauce is bubbling and cheese is melted.

I choose a tomato sauce with spinach and cheese in it.  Sneaking more good greens into me and the kids. I paired this up with a steak for supper but word on the street is that it's delicious with roasted potatoes as well which would be oh so easy to roast along side while making this!

Kids liked it so much they took left overs to school for lunch- leaving me with none.
Calories per serving (8 servings) 185!