Baked Eggplant Parmesan

On a whim, the last time I was grocery shopping, I grabbed an eggplant.  I've never cooked eggplant before, and I really didn't know what to do with it other than make eggplant parmesan.  With the cold, snowy weather we've had here in Buffalo the past few days, nothing sounded better than some baked eggplant parmesan overtop some whole wheat spaghetti.  Warm and comforting.

Over the weekend, I picked up a few daylight lightbulbs to put onto the ceiling fan light in our dining room so that I could take pictures at night without the lighting being absolutely horrible.  This was my first time trying it out!  I'm really happy with how bright it is, without the horrible yellow tinge.

This recipe took me about an hour to make start to finish, which was totally cool with me; I squeezed an hour nap in before I started, and I had it done not too long after Alex got home from class.  There's a lot of eggplant left over, too, so I'm really excited.  Alex wants to make eggplant parmesan pizza later in the week.

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