From This:


Transitioning Peppers To This:





And..Transition The Eggplant To This...Eggplant Parmesan




I don't have a formal recipe for Eggplant Parmesan.  This is what I do:

Take 2-3 small eggplants (I like Listada) and slice.

Scramble 2-3 eggs with a little bit of water in a medium bowl.

Crush saltines and spread on plate with parmesan cheese.

Dip sliced eggplant in egg and then coat with saltines/parmesan cheese mixture and saute in olive oil on both sides until delicate brown in a non-stick or cast iron pan.

Cover bottom of a baking pan with your favorite pasta sauce. Place sauteed eggplants on top of sauce, then lightly cover with a little more pasta sauce.  Cover pan with foil and bake in 350 degree oven for 30 minutes.

Serve eggplant with left over pasta sauce over whole wheat pasta.

So easy for a meatless meal!