Eggplant Parmesian is one of my favorite dishes.  Unfortunately, if you go to a restaraunt, the dish is usually laden with grease, due to the way they cook it.  The eggplant acts like a sponge, and absorbs the oil which it is fried in during the first step.  I always left the restaurant with a stomach ache, and stopped ordering this dish when I went out to eat.  

I have discovered a better, healthier way to make this dish.

EGGPLANT PARMESIAN (approximately 6 servings)

Ingredients:

• 2 large eggplants
• 3 eggs, beaten
• 1/4 cup flour (I use soy, you can use what you prefer)
• 1 cup bread crumbs (or cracker crumbs…I like to use sourdough Wasa Crispbread)
• 1-1/2 quarts Marinara Sauce
• 2 cups mozzarella, shredded
• 1 cup grated parmesian cheese

Preheat oven to 350 degrees.

The process:

Part I:

1. Slice eggplant into 1/2 inch rounds. (Optional:  Some people think eggplant is bitter. If this is you, sprinkle each slice with salt, let stand 10 minutes, and wipe off juice that results.)
2. Place flour, beaten egg, and bread crumbs in 3 separate shallow bowls.
3. Coat eggplant slices in flour, then egg, then bread crumbs.
4. Place them on a cookie sheet.
5. Bake in oven for 35-40 minutes, or until soft when you insert a fork.

Part II:

1. In 13×9 pan, cover bottom of pan with sauce.
2. spread egglant to cover entire pan.
3. Cover with sauce.
4. Add layer of mozzarella.
5. Sprinkle parmesian over mozzarella.
6. Repeat , ending with cheese on top.

Cover pan with foil, cook for 35-40 minutes.  Remove foil, cook for additional 10 minutes so cheese browns slightly.

Remove from oven, let cool slightly before eating.