This is the second time I have made eggplant parm, which is interesting because i have never ordered it out before.  I am a chicken parm girl all the way, but in an effort to keep myself in the running for the biggest loser at work, I swapped my chicken for some eggplant.

I went to my local Stop & Shop for the eggplant after work, and was not happy with the size.  They were on the puny smaller side, so I used two.  I sliced and breaded the tiny eggplant with breadcrumbs, Italian seasoning, parmesan cheese and garlic powder.  I baked it in the oven, rather than frying it.  While it baked (for approximately 25 minutes – flipping once), I made a simple tomato sauce.

When the eggplant was ready, I started layering it in a baking dish…eggplant, sauce, mozzarella, parmesan, repeat.  I haven to admit that while it is not the same as good old chicken parm, it is a pretty good substitute.  Even Matt, who claims he hates eggplant, ate and enjoyed it.  I paired it with a simple tomato cucumber salad (tomatoes, cucumber, a little red onion, some EVOO, balsamic vinegar, salt, pepper, and oregano).