Okay, I’ll be honest, I have tried this yet, but it sounds flavorful and really easy for a quick meal or even something the kids can put together themselves with some supervision while placing it in the oven. Eggplant typically takes on the flavors of the foods it’s cooked with, so it’s another great alternative to less nutritious foods.

•    1 medium eggplant, sliced lengthwise into 1/2-inch-thick pieces (about six)
•    2 eggs, beaten with a fork
•    1 1/2 cups panko bread crumbs (sun-dried tomato or plain)
•    2 tablespoons extra virgin olive oil
•    1 jar (25 ounce) pasta sauce (roasted vegetable or any variety)
•    1 cup shredded mozzarella cheese
•    1/2 cup shredded parmesan cheese

Preheat a baking sheet in the oven at 375 degrees. Coat the eggplant slices with the beaten egg in order to coat them with the panko crumbs. Once the baking sheet is hot, spread the olive oil on it and place the eggplant slices in a single layer. Bake for 15 minutes and the flip for another 10 minutes. Increase the temperature to 475 degrees and layer the pasta sauce and eggplant in an 8x10 inch pan, top with cheeses and repeat, finishing with cheese. Bake until the cheese melts.