 Someone told me once they were scared to try it. Try to eat it? Try to make it? Dunno. But there's no reason for either one, and in my opinion, it's a can't-screw-it-up dinner. My version is a healthier one, in which I broil the eggplant rather than fry it. So really, the majority of the calories lie in the pasta, which I try to do gluten-free. EGGPLANT PARMESAN 1 eggplant panko bread crumbs 1 egg My recipe for Italian Meat Sauce http://kitchenpsycho.weebly.com/1/post/2011/01/italian-meat-sauce.html Pasta (spaghetti, linguine...) Peel (with potato peeler) eggplant and slice into 1/2" thick slices. Dredge in whipped egg, then coat with bread crumbs. Pour about 4-5 tbsp oil in baking sheet and spread around. Put eggplant on baking sheet and broil for about 5-7 minutes, until browned, then flip and continue to broil another 5 mins. Serve with pasta and meat sauce. Printer-Friendly Version: 
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To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg  Archives
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