My husband didn't like eggplant parmesan until he had it my way. It's so yummy. Little Dude ate it with gusto too:
1 medium to large eggplant
Progresso Italian bread crumbs (so tasty!)
1 or 2 eggs
mozarella cheese (i do a whole ball since we like it cheesy)
Take an eggplant and peel of the skin. Slice into 1/4 inch slices (i do it lengthwise but you could probably do in rounds if you wanted to). Do make sure they are only 1/4 think.
In two flatish dishes beat an egg or two. In the other put bread crumbs.
Heat a large skillet and add butter (it takes quite a bit...i never said it was healthy, but you could alternatively use olive oil to be healthier).
Once butter is melted, take pieces of eggplant, first dipping them into egg mixture (both sides) and then the bread crumbs.
Fry until golden brown and place in a large baking sheet or glass casserole dish. When all the pieces are done, cover in your favorite spaghetti sauce and bake at 400 for about 20 minutes...basically until it starts to get bubbly. Once bubbly, add grated mozarella cheese and cover with tin foil, put back into oven until cheese is melted. Once cheese is melted, remove the tin foil and turn the broiler in to scorch the chese in a few places...it only takes a minute so don't leave it in the oven for this part.
We ate it before I thought to take a picture which happens a lot lately, that's why there's only a picture of an eggplant...it helps to know though that all eggplants in the middle turn brown when you got them open - the air does it.