What's for Dinner?

I've been making this at least once a week since I've been getting some great eggplants at the Farmer's Markets this summer. This is my baked eggplant recipe which is a bit healthier than your traditional version. It is also nice and crispy which I love!

Baked Eggplant Parmeson

1 eggplant sliced
2 eggs
1/2 cup Parmesan cheese (I prefer fresh shredded, but the powder also works)
1/2 cup bread crumbs (I like to use the Italian flavor)
Seasonings: red pepper, black pepper, dried basil (just a bit of each)

Directions:
Place sliced eggplants on a tray and sprinkle with salt. Put eggs in bowl. Mix the rest of the ingredients on a separate bowl and put on plate. Dip eggplant in eggs and then each side in mixture on plate. Place on greased cookie sheet. Bake at 375 for 15-20 minutes. I usually flip the eggplant over after 10 to make sure each side is crispy.

Top with tomato sauce, feta cheese, and some parsley (optional).
Enjoy!!!

Ps. This makes fabulous leftovers! (you can even eat it as a sandwich or on a salad, yum!)

I have been enjoying getting such great produce, baked goods, and flowers at the Market this summer. These were the goodies I got for the 4th of July. I did not realize until I got home from the market that the watermelon was a yellow watermelon. Oopss! It was really good though!

I have finally been listing some items in my shops the past couple of days. I will be listing more tonight. This "Pretty Poppy Blue Skies" Necklace should be in my Ruby Lane shop this evening. :-)