I wanted to do something special with my first eggplant of 2015, so I came up with this... the eggplant slices are baked, not breaded and fried, resulting in a lighter, but still tasty, dish. Plus it uses some of my plentiful zucchini in the Zucchini Marinara sauce.
- 1 batch Zucchini Marinara sauce
- 2 small eggplants, sliced about 1/4" thick
- 4 tablespoons grated parmesan/romano cheese
- 1 cup mozarella cheese
- 2 tablespoons seasoned whole wheat bread crumbs
- Olive oil
Preheat oven to 400 degrees F. Coat nonstick baking sheet with olive oil. Place eggplant slices on baking sheet, spray surface of each slice of eggplant with oil. Bake 15-20 minutes until softened (no need to brown). Coat baking pan with oil. Cover bottom of pan with a thin layer of sauce. Place half the eggplant in a single layer into the pan. Layer on half of the remaining sauce, half the mozarella, and half the grated parmesan/romano cheeses. Repeat all layers. Sprinkle surface with breat crumbs. Bake 30-45 minutes until browned and bubbling.