Being Suzy Homemaker: Eggplant Parmesan

We eat a tonne of vegetables and I'm always looking to try new things so when we are at the grocery store the other day, I picked up an eggplant. This is usually the kind of item I would pick up and would rot in the back of our fridge for a few months because I had no idea what to do with it, but on Sunday night, I had a revelation and I whipped up some eggplant parmesan.

I had never cooked an eggplant before so I turned to trusty http://www.allrecipes.com/ to learn how to make a veggie parmesan. It took longer than I thought, but it tasted pretty good and I think this is a new weeknight dish for us.

Ingredients (makes four servings)

1 medium eggplant
2 eggs
1 1/2 cups breadcrumbs (I added dried basil and oregano to mine)
spaghetti sauce
mozzerella cheese

**you may note that there is no parmesan in my parmesan, I didn't have any on hand and it turned out ok

Directions

Cut off top and bottom of eggplant and peel (I just used a knife and cut off the peel)

2. Slice your eggplant into rounds (we did about a 1/4 inch, but next time I would probably do a little thicker)

3. Sweat your eggplant for about 15 minutes. I read different feedback about why you do this -- one said it's because there's so much water in eggplant, while another said you do it to release the bitter oils in it. Either way, I did it by pouring salt all over the eggplant. Within minutes, oils start to release and then you rinse it off and pat it dry.