Eggplant parmesan

Eggplant parmesan usually requires a very short shopping list, which is one reason I like to make it. All you really need to get is the eggplant and breadcrumbs; the rest of the stuff you probably already have in the house -- noodles, eggs, tomato sauce, oil. Even the dried herbs are optional. This will taste just as good with breadcrumbs seasoned only with salt and pepper.

Eggplant parmesan (serves 4)

1 medium eggplant, sliced in 1/4-inch-thick slices

8 ounces spelt noodles (or your favorite pasta), cooked

2 egg whites, beaten with a fork

1/4 teaspoon garlic granules

1 teaspoon dried oregano

1 teaspoon dried parsley

salt and black pepper, to taste

a 25-ounce jar of marinara sauce

1 cup of whole wheat breadcrumbs

enough olive oil to fill a pan 1/8-inch deep with oil a few times

1/2 cup shredded parmesan (ground parm will also do)

1.) Sprinkle salt over the eggplant slices and let them drain on paper towels for 20 minutes or so.

2.) Put the egg whites in one small bowl, and toss the breadcrumbs with pepper, garlic, oregano, and parsley in another wide bowl.

3.) Heat some oil over medium-high heat in a nonstick pan. Dip one eggplant slice at a time into the egg whites, then into the breadcrumb mixture, coating completely.

4.) Fry the eggplant in the oil, about 2 minutes a side, until golden brown on each side. Drain on paper towels after sprinkling with a little more salt.

5.) Put the cooked noodles on the bottom of a baking dish. Spread marinara over them. Top with eggplant slices. Sprinkle the parmesan over the eggplant evenly.

6.) Bake in a 350-degree oven for 30 minutes, or until heated through.