Don’t let the word ‘eggplant’ turn you off- after all, it’s just a vegetable. Don’t let the word ‘lite’ turn you off – there is no frying involved here, and taste is not compromised at all.
Straight from my favorite cookbook, Moosewood Cookbook, New Revised Edition, I present a classic. Only better.
Follow the directions exactly and you will have the most impressive (and easy) and I predict your
'new favorite way' to serve eggplant - ever.
(I think my star, check mark, smiley face, and gross smudge speak volumes.... don't you?)
Gather all the goodies.
Be sure your bread crumbs are highly seasoned. Bake the eggplant till it's nice and soft and toasty on both sides. Sometimes, I flip it over to brown it. You could always give it the broiler treatment.
Also make sure your tomato sauce is highly seasoned. I sauteed garlic in olive oil, added a large can of tomato puree, seasoned with basil, oregano, thyme and red pepper flakes.
Sauce. Eggplant. Cheese. Repeat.
"Heaven!" she sang.