This eggplant parmesan recipe is full of ooey, gooey cheese, delicious, fork tender, non-fried eggplant that is packed with great nutritional goodness. The eggplant comes out just right, not mushy or hard and you can actually taste the delicious, fresh flavor of the eggplant. Eggplants are not only these beautiful vegetables but they are loaded with vitamins and health benefits. They are high in vitamins C, B6, K, thiamine, niacin, magnesium, dietary fiber, copper, folic acid and potassium. They also contain almost no cholesterol or saturated fat. They can be prepared in so many different ways; baked, broiled, roasted, sauteed and even fried. Today, I chose to bake it. This is a very easy and quick recipe to prepare. By using a great quality marinara jarred sauce you really cut down on the cooking time too. I used Rao’s marinara sauce, and according to me and my family it is the absolute best! To prepare the eggplant you will have to cover the sliced flesh liberally with salt for at least 30 minutes but if you have the time, 1 hour works better to help draw out the bitterness. Just rinse the salt off and paper towel dry it before you season it up. Once all baked, serve it with some crusty bread to soak up the sauce and you’ll have a winner dinner you will love! Yum!