Eggplant Parmesan

We received 2 eggplants from the food co-op last Saturday so what better to use them for than Eggplant Parmesan? I pulled this recipe off of allrecipes.com but I altered it slightly. It turned out much better than I anticipated. Even if your not an eggplant fan, give it a try. You might like it!

2 eggplant, thinly sliced (1/4" - 1/2" thick)
2 eggs beaten
2 2/3 cup italian bread crumbs (I just used plain and added some italian seasoning)
4 cups spaghetti sauce
8 oz. shredded mozzarella cheese
1/3 + 1/4 cup grated parmesan
1/4 tsp. dried basil

Preheat oven to 350 degrees. Place bread crumbs and 1/4 cup parmesan in a gallon size plastic bag. Dip eggplant in egg and then place in the bag. Once you have coated all the eggplant with egg toss them all together in the ziploc bag. (This makes for easy cleanup.) Place on a baking sheet lined with foil and cook for 7 minutes. Turn slices over and bake for an additional 7 minutes.

Cover bottom of 9 x 13" pan with spaghetti sauce, just enough to cover. Place eggplant slices on top of sauce then top with mozzarella cheese and parmesan cheese. Bake in oven for 35 minutes. Serve on top of angel hair pasta.

(The original recipe calls for you to layer the eggplant on top of each other, alternating with sauce and cheese. I didn't think that was necessary so I just layered sauce, eggplant, sauce, cheese. I froze the other half of the breaded eggplant for a later time.)