Eggplant Parmesan

I love chicken parmesan. There is a little restaurant in my hometown that makes it in a way that is so unhealthy, but oh so good. Deep fried breaded chicken breast, drenched in sauce, then smothered in more cheese than you can imagine. All baked to gooey perfection. It's a treat to enjoy, not something to eat often. Baked eggplant parmesan is a great HEALTHY way to get your chicken parm fix. This is Mario Batali's recipe. It is well received and reviewed. Vegetarian or not, this recipe is sure to please. Enjoy!

Eggplant Parmigiana

• Extra-virgin olive oil
• 2 large eggplant
• Salt and pepper
• 2 cups basic tomato sauce (see my recipe from March 2011)
• 1 bunch fresh basil leaves, finely chopped
• 1 pound fresh mozzarella, sliced 1/8-inch thick
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup fresh bread crumbs, lightly toasted under broiler

1. Preheat the oven to 450 degrees F. Lightly oil a baking sheet.

2. Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the in preheated oven until the slices begin turning deep brown on top, about 12-15 minutes. Remove the slices from the baking sheet and place them on a plate to cool.

3. Lower oven temperature to 350 degrees F. In an 8 x 12-inch pan, place the 4 largest eggplant slices evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.

4. Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese melts and the tops turn light brown, about 20 minutes. Serve immediately. ENJOY!