Last night I made Eggplant Parmesan for my family from the eggplants I picked up at the local farmer’s market. Usually I bake it to keep things on the lighter side but this recipe takes it one step further and skips the breadcrumbs too. It was a big hit with everyone!
1 jar Pasta sauce
2 lbs eggplant, cut in 1/2-inch thick slices
sea salt to taste
freshly ground black pepper to taste
1 fresh mozzarella ball
1/2 cup Parmesan cheese, grated
2 tablespoons chopped fresh basil
1. Pour 1/2 cup sauce into a 9-by-13 inch baking pan and spread to coat the bottom of the dish evenly.
2.Arrange half the eggplant slices on the prepared baking sheet and spray tops with olive oil cooking spray. Broil 2 to 3 minutes, or until eggplant is browned in spots. Turn eggplant, spray second side with cooking spray, and broil another 2 to 3 minutes.
4. Transfer cooked slices to the sauced baking pan, overlapping the slices to fill half the pan. Repeat broiling with remaining eggplant slices and cooking spray. Transfer those slices to the pan to fill it with one layer of overlapping slices. Keep the broiler on.
5. Sprinkle eggplant slices with salt and pepper. Pour sauce over eggplant slices, spreading evenly with the back of a spoon. Scatter mozzarella over sauce and top with Parmesan. Broil until cheese has melted and is a nice bubbly brown, about 2 to 3 minutes.
6. Remove from oven and sprinkle with herbs, if using.