Eggplant Parmesan/Spaghetti

Farmer’s Market

2 small eggplants*

Pasta Sauce

1 26-ounce can tomato puree

1 tablespoon Italian seasoning

2 tablespoons honey

1 teaspoon fresh ground pepper

Topping

2 cups shredded Mozzarella cheese

½ cup Parmesan cheese

Preheat oven to 350-degrees. Peel eggplants and cut horizontally into 1-inch slices. Rinse under cold running water and pat dry with paper towels. Steam for 3 to 4 minutes to partially cook and reduce moisture. In a small bowl, mix together tomato puree, Italian seasoning, honey and fresh ground pepper. Coat a 13 x 9 x 2-inch baking pan with cooking spray. Place one-half eggplant slices in pan. Spoon one-half pasta sauce over. Repeat! Top with Parmesan cheese and Mozzarella cheese. Bake for 30 minutes or until eggplant is tender and cheese bubbly. Serve with a side of whole wheat spaghetti.

Yield: 6 servings.

• Always buy small eggplants. Larger eggplants are sometimes bitter and full of seeds.

Carolyn Gass Hardimon, M. S. Home Economist www.recipeladies.com

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