We had several meatless meals this past week, eggplant parmesan being one of them. I posted a recipe for eggplant parmesan nearly 2 years ago, but as I looked over it again (keep in mind the gradual changes I’ve made over the years regarding food), I decided I wanted to change some things. I made the tomato sauce from fresh tomatoes (I did try the crockpot this time…it worked well but next time I would take out some of the liquid) and decided to try baking the eggplant instead of frying it. After dipping in the egg and then the flour/breadcrumb mixture, I put it in a pan, drizzled melted butter over it, and baked it at 350F for 20 minutes. Then I layered the baked eggplant, sauce, mozzarella, and spinach in the pan. It turned out great! I’ll never fry it again! Now I know that eggplant is one of those things that you either really like or turn up your nose to, but I’ve found a few eggplant recipes (Roasted Eggplant Dip and Roasted Eggplant and Red Pepper Soup) that I really love. There is a key, I’ve discovered, with eggplant. If you’re not roasting it, you have to bring out the moisture by salting it for a couple of hours. Be adventurous and try it if you haven’t already!