Eggplant Parmesan is one of the cheapest meals you can make. Assuming that you already have oil, flour, eggs and bread crumbs in your kitchen, all you need is a jar of marinara sauce and an eggplant. I consider it a cleaner recipe, meaning I make it when I need to clean out the fridge. I also do this with pastas and casseroles sometimes. I usually make Eggplant Parmesan whenever we have several bags with only an ounce or two of cheese left in them, or whenever we have homemade spaghetti sauce left over because *someone picked out all the meatballs.

You start by slicing your eggplant into 1/3″ thick slices. There’s an ongoing debate about whether or not you should peel eggplant. I peel it for the grill, but leave it for the oven.

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