Eggplant Parm

I used some of our Burpee Hybrid eggplants for this batch. First, they are sliced, dipped in egg and coated in breadcrumbs.

While the eggplants roasted, I made a sauce with onions, garlic, zukes, tomato sauce from last year and two chicken sausages I needed to use up. I seasoned it with some salt, black pepper and oregano.

I assembled the rounds of eggplant with sauce, mozzarella and parm and baked until the cheeses were nicely melty.

And, I served it on a little nest of fettuccine rigate.

It was delicious and very filling! I *roughly* followed the Martha Stewart recipe.