Break [from] Bread: Eggplant Parmesan

Eggplant.

It's one of those vegetables kids have to learn about on Sesame Street*. Not exactly a mainstream veggie. It's a main feature at farm stands this time of year, but what are we supposed to do with it?

Smother it in cheese and tomato sauce and stick an Italian cheese in the name.

That's pretty much my answer to preparing most lesser-known produce.

Eggplant Parmesan. Fancy name, easy to make, and tasty.

Eggplant Parmesan, serves 4

2 medium eggplants

2 cups shredded mozzarella cheese

2 cups spaghetti sauce

1/3 cup grated parmesan cheese

olive oil

salt and pepper, to taste

Slice the eggplants thinly, about 1/4 of an inch. Lay the slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 5 to 7 minutes at 425 degrees F on each side.

Next, spread one third of the tomato sauce on the bottom of an oven-safe dish. Cover with one half of the eggplant and one half of the mozzarella cheese. Pour on more sauce, layer the second half of the eggplant, followed by the rest of the sauce. Sprinkle the rest of the mozzarella on top and dust with the parmesan cheese.