What is not to love about Eggplant Parmesan? The work. The work is what I don't love. Dipping in flour, then the egg and then the bread crumbs followed by the deep frying of the masses. Taste so good but a heck of a lot of work. Well this recipe gives you the same taste if not even better without all the work and all that grease. Really!
1Process Eggplant: I choose smaller, firm eggplants. Cut off the ends and slice into ¼ or ½ inch slices. Place in large bowl. Sprinkle with large amount of salt. Fill bowl with water, eggplant will float. Cover with plate to weight it down. Let them soak for a minimum of thirty minutes. The water will turn black. Drain the eggplant and pat dry with paper towels. This method seems to draw out the bitterness in the eggplant.
2Prheat oven to 350 degrees.
3Cover 1-2 cookie sheets with aluminum foil and coat the foil with a thin layer of olive oil. Lay the slices of eggplant onto the cookie sheet in a single layer. Spray the slices lightly with olive oil cooking spray. Sprinkle with salt and pepper.
4Using a regular teaspoon, top each slice of eggplant with a scant amount of bread crumbs.
5Next place one slice of tomato onto each slice of eggplant. Sprinkle again with salt and pepper.
6Using the teaspoon again, top each tomato with a liberal amount of parmesan cheese. Spray with light coat of cooking spray.
7Place sheet tray in oven and bake for 30-45 minutes or until cheese is bubbly and a golden brown. Remove from oven and serve.
•Be sure to soak and pat dry the eggplant.
•Use smaller, firm eggplants.
•Use similar sized tomatoes.
•Haven't tried it yet, but I suppose you could add some shredded mozzerella cheese on top.