Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.

We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. We love this dish with chicken, but this vegetarian option with eggplant is also a hearty fall meal.

Eggplant Parmesan

Estimated cost per serving: $2

  • 2 large eggplants
  • Olive oil
  • 1 large jar tomato sauce
  • 3 cups mozzarella cheese
  • 1/3 cup breadcrumbs
  • Parmesan
  1. Preheat oven to 450 degrees.
  2. Slice the eggplant into approximately 1/2-inch slices. Brush with olive oil on both sides and place on a baking sheet.
  3. Roast the eggplant for 15 minutes. Remove from the oven, flip, and roast for 5 more minutes. Reduce the heat to 375 degrees.
  4. In a large baking dish, spoon a layer of sauce. Place a layer of eggplant on top of the sauce and top with mozzarella. Repeat until you are out of eggplant (we made two layers), but be sure to end with a sauce layer. Top with a little bit of cheese.
  5. Mix the breadcrumbs with a little bit of olive oil, and place over the top of the dish.
  6. Bake for 30 minutes at 375. 
  7. Top with parmesan cheese just before serving.

Serves eight.