eggplant parmigiana

tonight i tried something new with an old eggplant that was in the vegetable tray, looking a little the worse for wear. egged, crumbed and then baked i lay slices on a bed of tomato salsa, topped with mozzarella and parmesan and baked. served on a spaghetti coated in the same sauce it was actually quite lovely. a nice veggi alternative to a parmi schnitter. particularly served with a good, crisp salad.

unfortunately now i want cake. real bad. i have a pannetone in the spare kitchen, and i'm wondering what to do with it. i should wait until the weekend and make a bread and butter pudding, but right now i'm thinking of toasted slices, thickly butter!