A little while ago we got a good-looking eggplant in our Bountiful Basket and, while I really like Ratatouille, I wanted to find a recipe my kids might like more than they liked that one. So first I went to my Better Homes and Gardens cookbook, and there I found this recipe (p. 518), which I had never tried before. I loved it! Somehow it just really hit the spot for me. And much to my amazement, not only did my six-year-old like it (she had decided it was pasta and we didn't correct her), but most miraculous of all, my almost three-year-old couldn't get enough of it! I totally did not expect that. I don't know if that will happen again next time I make it, but I hope so.
1 small eggplant (12 ounces)
1 beaten egg
1/4 c. flour
2 Tb. oil
1/3 c. grated Parmesan cheese (we used fresh)
1 c. meatless spaghetti sauce
3/4 c. shredded mozzarella cheese (3 ounces)
Wash and peel eggplant; cut crosswise into 1/2-inch slices.
Combine egg and 1 Tb. water. Dip eggplant slices into egg mixture, then into flour, turning to coat both sides.
In a large skillet cook eggplant, half at a time, in hot oil 4 to 6 minutes or until golden, turning once. (If necessary, add additional oil.) Drain on paper towels.
Place the eggplant slices in a single layer in a 2-quart rectangular baking dish. (If necessary, cut slices to fit.) Sprinkle with Parmesan cheese. Top with spaghetti sauce and the mozzarella cheese.
Bake in 400 degree oven for 10 to 12 minutes or until heated through.