Ok ladies, this sums up my Monday: I had a 24 hour stomach bug. My baby girl, Serafina, is starting to crawl and now puts everything in her mouth in a desperate attempt to soothe the 3 teeth coming in at once. My son discovered the phrase “I don’t like” so he basically likes nothing. at all. just because. My poor husband threw his back out during physical therapy. Sigh. And yet, everyone is telling me these are the times to remember! 
So when I got home after work I decided I was going to turn this day around and not resort to a quick fix that would leave us feeling guilty. I was determined to stay on course with my veggie fest and whip up some quick and easy eggplant parm. Thank goodness my in-laws live right down the street and were hungry- so our plea for help (along with a dinner invite) worked! I was able to feed 4 adults with one eggplant. I served it with Barilla’s veggie pasta, which my son happens to love without knowing he is being filled with zucchini and spinach. (Proud, sneaky mommy moment)
So here's what I’m calling “Bad Day Eggplant”
Slice an eggplant into thin slices (you will be amazed how many little eggplant “medallions” one eggplant creates)
Dip in egg
Cover in breadcrumbs
Cook in a pan with about a tablespoon of olive oil
Line a cookie sheet with foil **key step for clean up
Place cooked egglplant slices on the cookie sheet
Top with sauce and mozzarella cheese
Bake for about 15-20 mins at 350
In the meantime boil the noodles
Stack the eggplant on top of each other on a plate. Serve with a pre-mixed salad and some pasta and wah-la dinner is served. It’s amazing how a little eggplant can really “dress” up a regular old spaghetti night. And I have to say, it’s nice to have meatless options at times.
I hope this recipe can turn a bad day around for you one day soon. 
Karen