I made homemade spagetti sauce and meatballs, known as "gravy" if you are italian, for dinner all because I had an eggplant to use up, which I turned into eggplant parmesean.

The recipe for the sauce and meatballs is posted a few posts back.

What's left of the eggplant parmesean. I baked the breaded eggplant this time, instead of cooking it in the skillet with oil first, and WOW the taste was so much better, I can't recommend baking it first enough! I also left off the mozzerella cheese this time, and my best friend Brenda brought me some organic parmesean cheese to use, the taste was out of this world heavenly!