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I will freely admit that this was supposed to be Eggplant Parmesan, but the resulting  "accident" was so good, I have to share it.

The other day I took one of those trips to the market with the littles just to get out of the house. I didn't really need anything, I was just wandering. I realize that not everyone likes food so much, and I forgive you, but I get as thrilled about going food shopping as most women do about shoe shopping.

Somewhere in there I decided I would pick up things to make eggplant Parmesan. Mentally checking off ingredients, I left with what I was sure would make a great batch. Once I got  home and started cleaning the eggplant, I realized I didn't have breadcrumbs, and somehow didn't have enough bread to make as much as I needed.

Not one to give up, I improvised. Instead of heavily coated slices of eggplant and lots of extra  fat, I steamed the eggplant and then layered it with breadcrumbs, sauce and cheese. Once it was done, I realized I never added the Parmesan ... hence the new name.

This is as close as I can get to what I did. If you try it, let me know what your results were.

3 small eggplants,
cleaned (washed and top removed) and sliced 1/4" thick, lengthwise (into long, wide strips)
2 cups shredded mozzarella (I found a mozzarella and smoked provolone mix-yum!)
1 jar (28 oz.) spaghetti sauce (I used one heavily spiked with veggies)
1 cup fine fresh breadcrumbs

Once the eggplants are sliced, layer them in a steamer and steam just until translucent. Brush the bottom of a 9x13 baking pan  (a lasagna pan is perfect) with olive oil. Add one layer of eggplant slices to cover the bottom. Top with 1/3 of the breadcrumbs, 1/3 of the sauce and 1/3 of the cheese. Add another layer of eggplant, breadcrumbs, sauce and cheese and  repeat once more (for a total of three layers) ending with cheese.

Bake at 350 degrees F until the top is browned and bubbly, about 30 minutes. Let it sit for 10 to 15 minutes before cutting.

My kids and I gave this a resounding "Wow!".