Recipes have obviously changed a lot at our house.  Out with the frozen pizzas and mac and cheese, and in with random vegetables and quinoa.  Now, we do have pizza sometimes to please the boys and ease the whining, but I think we are finally winning them over.  We have had an excess of eggplant from our garden these past few weeks.  This time around we made eggplant parmesan.  My not-so-little brother came into the kitchen after we had made it and exclaimed, "Eggplant!  You made eggplant?  I LOVE eggplant."  I about died of shock and pleasure.

The recipe is adapted from the All You magazine (Feb. 2005).  My mom made an eggplant parmesan full of breading and normal cheese, and everyone thought the one I had made for Katie and I tasted better.  Supposedly now is the season for eggplant (our garden proves that), so go find some!

Eggplant Parmesan:

1 (1.5 lb.) eggplant
1 1/2 c.sheep's milk parmesan cheese (or vegan substitute)
1 3/4c. shredded Daiya mozzerella
2 c. spaghetti sauce
1 box cooked gluten-free spaghetti


Preheat oven to 375°. Peel eggplant, if desired, and cut into 1/4-inch-thick slices. Arrange half of the eggplant slices in a lightly greased 11-by-7-inch baking dish that's 1 1/2 inches deep. Layer 1/2 cup of the Parmesan cheese over eggplant, followed by 3/4 cup mozzarella and half of the spaghetti sauce. Repeat.

Cover dish and bake for 40 minutes or until eggplant is tender. Uncover, top with remaining 1/2 cup parmesan, and bake for 5 more minutes or until cheese melts.  Serve over spaghetti.

(Sorry about the bad photo.  The lighting wasn't great, plus I was shaking because I wasn't feeling well.  I finally gave up on the photo and ate the plate of parmesan.)

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