Eggplant is one of my absolute favorite vegetables (not to mention my favorite fall color). It is so versatile in cooking as it tends to absorb the flavor of its surrounding ingredients. The absorbency of eggplant can also be a negative aspect if it is fried, as it often is in restaurants. It acts as a sponge, drawing in large amounts of the oil and leading to high amounts of hidden calories. Eggplant parmesan dishes in restaurants typically contain close to 1,000 calories. While I would never order it out, I love to make my eggplant parmesan recipe at home. The recipe is baked in the oven without any oil, yet still full of the wonderful flavor combination of marinara and cheese. You can also prepare chicken parmesan by following the eggplant recipe. It turns out fabulous as well. I like to serve the Italian dish over couscous tossed with marinara sauce, alongside a large tossed salad or fresh broccoli.

1. Preheat oven to 400 degrees. Spray a 9x13 baking dish with cooking spray.
2. Cut ends off of eggplant and discard. Slice eggplant into six sections (about 1" thick).
3. Brush both sides of each slice of eggplant with eggbeater.
4. Pour Shake N' Bake into the shaking bag (included in box). Drop each slice in the bag, one piece at a time and shake until coated.
5. Place slices in baking dish and bake for 20 minutes (do not flip).
6. Top each cooked eggplant slice with spaghetti sauce, 1/4 cup mozzarella cheese, and 1 tbsp of parmesan cheese.
7. Return to oven and cook for an additional 5 minutes or until cheese is melted.