Yummy Purple Plant

This pic has nothing to do with the rest of the post. I came across it and it made me smile. So enjoy! Now you can read on to the real post.
Hubs and I decided that we were going to revise our grocery budget so we could experience a bit more of the non-free side of our city. (There are way more free things to do here when its not freezing) However I looked up a few budget recipes and came across this little puppy. I've never worked with eggplant before and was pleasantly surprised. Growing up we had a garden which my dad let my sister and me pick out what vegetable we each wanted to be responsible for and she picked eggplant, me - green beans. My mom was never a huge eggplant fan so I don't remember having much growing up and honestly I never thought I liked it that much until the past few years. Its tasty, filling, good for you and of course budget friendly! So here is the recipe for your pleasure.

Easy Eggplant Parmesan:

Ingredients-

1 large eggplant, sliced lengthwise into 1/2 inch-thick pieces (about 8)

2 eggs, beaten with a fork

1 1/2 cups panko bread crumbs (sundried tomato or plain)

2 tbls extra-virgin olive oil

1 jar pasta sauce (roasted vegetable)

1 cup shredded mozzarella cheese

1/2 cup shredded parmesan cheese

Directions:

Preheat oven with a baking sheet inside to 375. Coat eggplant slices with beaten egg, then bread with panko crumbs. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

Increase oven temperature to 475. In a 8x10 inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.