No-fry eggplant parmigiana

Large eggplant, sliced into 1/4 inch thick slices, skin on

bread crumbs seasoned with salt and pepper

egg-wash (scramble an egg into a bowl with some milk and salt)

olive oil

Pasta sauce (made your way)

Shredded Mozzarella cheese

-Coat baking sheet with olive oil.

-Dip eggplant into eggwash, the coat with bread crumbs. Place in baking sheet. Spray top of eggplant with olive oil. You can also not coat the pan and just dip the eggplant very lightly in olive oil before laying it in the pan.

-Place baking sheet in middle of oven. Turn on the broiler and broil until golden.

-Layer the eggplant with a little bit of tomato sauce, and cheese then bake for about 30 minutes at 180 degrees Celsius.

Enjoy with some pasta.

Pizza dough

1 cup white flour

1 cup whole wheat flour

1/2 cup warm water

1/2 tsp salt

1/4 cup olive oil

2 tsp. dry active yeast

1/4 tsp. sugar

2 TBs warm water

-Start off by mixing the yeast and sugar into the warm water. I usually use a mug for this then put it in a dark place (cupboard) for about 20 minutes. The yeast will at least double or triple in size.

-Mix the flour and salt together, then add the oil and yeast mixture. Knead dough well, you may need to add a bit of extra warm water if it's too dry but be careful only add one tablespoon at a time so your dough doesn't become too sticky.

-Cover the dough with a moist towel and let it sit for half an hour, the longer the better. It will double in size.

-Spread the dough into a greased pan (I usually use a cookie sheet). Let it sit for another 15 minutes it will rise a bit more. Add your toppings and bake in the lowest oven rack for about 15 minutes at 400 degree or until the edges are golden.

Note: Bake time really depends on your oven. I used to have an electric oven and I"d back the pizza at 500 degrees for about 9 minutes. It would come out perfect. Now with my gas oven it takes a longer time. Just test it out the first time until you get used to your oven :)