I was at the grocery today and I spotted a large purple eggplant sitting so vibrantly on the shelf. I've never bought eggplant before nor cooked with it, so I thought, why not? I asked the produce guy to pick a ripe one out that I could use in a dish for dinner and then I got home and decided to make eggplant parmesan. We also had chicken and mushrooms on hand, so I threw it altogether and came up with this amped up parmesan dish.
It turned out great! My husband and I ate almost the whole pan (we're big eaters though). The eggplant and parmesan are a yummy combination and the chicken and mushrooms add great texture and flavor and make it a bit more hardy. The cheesy herb topping is a must!