Easiest Eggplant Parmesan Ever

Easier and much lower in fat since it's baked, not fried

1 large eggplant
2 eggs, beat well
1 cup seasoned bread crumbs
(or half bread crumbs & half Parmesan cheese)
PAM or other cooking spray

Take the eggplant, preferably a **male** (see note below) and slice it into about 1/2" thick slices - longways. Dip into eggs then into breadcrumbs and place on a cookie sheet. When you have them all done & lined up real nice, spray the tops with PAM, flip over and do the other side. Bake at 425 F for 15 minutes, take out of oven and turn them over. Bake another 15 minutes.

Remove from oven and lay onto your serving plate in a single layer. Top with sauce and shredded mozzarella cheese. Then put plate in microwave for 1 minute. (or if it's an oven safe plate, put it in the oven until cheese is melted, about 1-2 minutes.) DONE! EAT!

**Note about eggplants: There are male and female eggplants! The females have more (and larger) seeds. The males will have smaller, and fewer seeds. How to tell when purchasing one is you look at the "belly button" thing. If it's an "inny" it's a female, if it's flat or slightly an "outty" then it's male. If you sometimes get heartburn when you eat eggplant you probably had a female one. Try the male next time, it has less "bite" to it.

~ Val