Eggplant season is here. These beautiful deep purple orbs shine in the market. Some are striated with white, some are long and thin while others are short and fat. There are a thousand ways you can utilize an eggplant and often as a replacement for meat in a dish. This eggplant parmesan recipe is hearty and delicious. Sometimes there is nothing better than something sauced and covered in cheese. For a lower calorie option, you can roast the eggplant slices instead of frying them. Serve this perfect supper with fresh garlic bread and a green salad.
Ingredients:
1 large eggplant
3 eggs, beaten
1 cup dried bread crumbs
¾ cup olive oil
½ cup grated Parmesan cheese
½ pound mozzarella cheese, sliced
3 8 oz. cans tomato sauce
1 clove garlic, crushed
2 medium yellow onions, chopped
½ teaspoon oregano
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Eggplant Parmesan 
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