Brad is convinced that he does not like eggplants. And I am not clear on why because they are quite yummy little guys in my opinion! This Eggplant Parmesan recipe comes from Deborah Madison’s amazing book: Vegetarian Cooking for Everyone. It is easy, healthy, and best of all, delicious. By just broiling the eggplant slice, rather than breading them, the dish is light and easy, yet still flavorful and fun.

Following is my version which was dinner for 2 with a few leftovers, enjoy!

Ingredients:

• 1 large eggplant, sliced into 1/3″ rounds (skin on)
• Basil
• Tomato sauce (3-4 cups, to taste – use freshly made or a healthy jarred variety to make this quick and easy)
• Mozzarella cheese
• Parmesan cheese
• If you are Brad – some diced turkey breast and proscuitto

1. Lay eggplant out on a towel and salt lightly. Let rest 30 minutes -1 hour then blot off liquid. (The eggplant will release liquid as the salt pulls it out. This is typically bitter and will definitely give you better results if you take the time to do this).
2. Warm the tomato sauce with several slices of basil in it.
3. After blotting off the liquid, brush the eggplant slices lightly with olive oil and arrange on a baking sheet. Place under the broiler about 5-6″ from the heat source. Broil the slices until they are nicely browned, flip them and repeat on the other side. (They may seem dry at this point – that is completely fine.)
4. In your baking dish, spread a layer of tomato sauce then arrange eggplant rounds on top – overlapping them some. (This is the time to add in prosciutto if you so desire.) Sprinkle with mozzarella cheese, top with a few slices of basil, then cover with more tomato sauce. Finally – top the dish with parmesan cheese.
5. Bake at 375 for about 30 minutes or until bubbly and heated thru.