Eggplant is a weird vegetable. Everything from the name to the color, the shape, the texture.....it's odd. Nearly every time I ask how someone feels about eggplant, I'm given the same answer: "It can be good if it's prepared and cooked the right way." As if they are afraid I'm going to suggest they drink eggplant milkshakes or eat it raw like an apple. Truth be told though, I have to agree with this sentiment. I am also hesitant to always fully commit to liking eggplant on the off chance that it will be offered to me in some awful form and I will be forced to eat it under the "you said you liked it!" obligation of etiquette. This recipe for Baked Eggplant Parmesan however is one that I think has mass appeal...even to the most finicky of eggplant eaters. I served this on top of whole wheat spaghetti. I doubled the sauce recipe below and used the excess to spoon on top of the spaghetti before topping with the eggplant and a little extra fresh grated parmesan.
