Lightened Up Eggplant Parmesan

Lightened Up Eggplant Parmesan

• 2 medium eggplants

• olive oil

• salt

• 1 onion, minced

• 2 cloves garlic minced

• 1 - 28 oz cans diced tomatoes

• pinch red pepper flakes

• 2 cups mozzarella cheese

• 1 cup breadcrumbs

Preheat oven to 425°F.

Cut eggplant into 1” thick rounds. Lay on a sheet tray fitted with a rack and brush with olive oil and sprinkle with salt. Roast eggplant for 12 - 15 minutes or until the eggplant is soft but not falling apart.

While the eggplant roasts, warm 2 tablespoons olive oil over medium heat in a large saute pan or pot. Saute onion for 4 to 6 minutes or until soft and transclucent. Add the garlic and saute for another 30 seconds. Add the tomaotes and a large pinch of salt and red pepper flakes and cook for about 15 minutes or until the tomatoes have reduced by half.

In a 9 x 13” oven proof pan or large cast iron pan make the eggplant parmesan by adding 1/2 cup of the tomato mixture. Top with layers of eggplant until the bottom is completely covered. Top with another 1/2 cup tomatoes sauce and 1/2 cup mozzarella cheese. Repeat proceess 2 more time. Top the eggplant with the remaining tomato sauce and remaining mozzarella.

In a small bowl toss together the breadcrumbs and the Parmesan cheese and sprinkle on top of the eggplant mixture.

Bake for xx or until bubbling and the cheese is golden brown.

Let cool slightly then serve warm.

Makes about 8 servings.