While I usually work from recipes, occasionally I make up my own. This is my easy, low-fat(ish), tried and true recipe for Eggplant Parmesan. And for those of you drowning in eggplant from your gardens or CSA, this is a great way to use up a bunch. So:
Slice up some eggplant, fairly thinly.
Sliced Eggplant
Prepare some egg wash and breadcrumbs.
Can be eggs, egg beaters, or a combo. Add a little hot sauce if you like.
I use Progresso Italian Style breadcrumbs with a whole lot of pecorino cheese.
Dip the eggplant in the egg mixture, and then press both sides into the breadcrumb mixture. Lay on a parchment-lined baking sheet.
Bake at 350 for 25-30 minutes until softened and slightly browned.
If you have extra, freeze or refrigerate and use later in eggplant parmesan sandwiches.
Now pull out your cheese: pre-sliced low fat provolone, and sliced fresh mozzarella. Use the tomato sauce of your choice; I make it easy on myself and use Paul Newman’s Basil. Sooooo tasty. Speaking of basil, if you have any fresh basil lying around, chiffonade(sp?) it and keep it handy. Now start layering:
A little sauce on the bottom, and the first layer of eggplant.
I know, that doesn't look like provolone. I forgot it at the store and had to slice up my string cheese. Doh.
Another layer of sauce over the cheese and some basil if you have it.
Keep on layering, and when you’ve had enough, make your last layer of cheese the fresh mozzarella.
I could almost eat it just like this.
Now pop it back in your heated oven and bake for 30-35 minutes until bubbly.
Probably best to let it cool for about 10 minutes.
Eat up!
Yum!
Here’s the recipe. All proportions are seriously approximate. Let me know if you try it!
Miss Michelann’s Eggplant Parmesan
Preparation Time: 45 minutes
Cooking Time: 30 minutes
1-2 lbs eggplant, sliced 1/4 in thick
1 C Italian seasoned breadcrumbs
1/2 C pecorino romano cheese, finely grated
1/2 – 1 C egg beaters, eggs, or combo
hot sauce to taste
cooking spray
bottled sauce of choice (I like Paul Newan’s Basil)
fresh Mozzerella
pre-sliced provolone cheese
fresh basil
Preheat oven to 350. Line baking sheet with parchement. Mix breadcrumbs with cheese and a little fresh ground black pepper.
Dip a plank of eggplant in egg beaters, then roll in breadcrumbs, pressing to adhere. Place on sheet. Repeat with the rest of the eggplant.
Spray eggplant lightly with olive oil. Bake eggplant for 20-25 minutes, or until soft and slightly browned.
While eggplant bakes, slice basil and mozzarella. Once eggplant comes out of the oven, start layering. I use an 8×8 baking dish and save the rest of the eggplant for sandwiches. If you want to use it all up, use a larger dish.
Spread a thin layer of sauce on the bottom of the dish. Top with eggplant, sauce, cheese, and basil. Repeat until final layer (I do 3 or 4) and top with fresh mozzarella and a sprinkling of basil. Bake for 30-35 minutes or until bubbly. Allow to cool for 10 minutes and serve.
Living Gluten Free 
YUMM! That looks SO good!