Eggplant Parmesan

To use up a few of the eggplants in the garden, I thought I would make Eggplant Parmesan for our supper tonight.

Eggplant Parmesan

Drizzle enough olive oil to coat the bottom of a 13x9 pan and sprinkle with garlic powder. Peel 2 small eggplants and slice them the thickness of your finger. Place a layer of eggplant on the bottom of the pan. Sprinkle mozzarella cheese on each piece and spoon spaghetti sauce over each slice as well. Sprinkle all with garlic powder and Parmesan cheese. Do another round of layers. Cover with foil and bake at 350 until tender. (A metal pan typically takes 1 - 1 1/2 hours; a glass pan is usually done in about 45 minutes.)

Add melon as a side and ice cream for dessert - a great summer supper!