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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Main Dish Vegetables European Kid Friendly Summer Vegetarian Italian Dietary One Dish Meal Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Tomatoes 4 Hours Or Less

Farmer's Market No Fry Eggplant Parmesan

Just visit your local farmer's market this time of year to pick up almost everything you need for this fresh tasting eggplant parm. the idea here is add whatever ingredients look fresh at the market.

Steps

Preheat oven to 350f.
Slice eggplant into 1 / 2 inch rounds.
Salt both sides and set on paper towels to drain moisture.
Let set for 30 minutes.
Blot dry.
Meanwhile , heat oil to medium and saute peppers , pepper flakes , and garlic.
Heat until limp.
Add wine.
Reduce.
Add tomatoes and oregano.
Stir and simmer for 10 minutes.
Stir in basil.
Season to taste with salt.
While tomatoes are cooking , dip eggplant into flour and shake off excess.
Discard flour.
In same bowl add breadcrumbs.
Dip flour coated eggplant into beaten egg , then bread crumbs.
Place in single layer on cookie sheet , or better yet a cookie drying grate on top of a cookie sheet.
Bake at 375f for 25 minutes until crisp.
Using a loaf pan sprayed with pam , layer a spoonful of sauce.
Top with a layer of cooked eggplant.
Spread more sauce and top with more eggplant.
Top with mozzarella then another layer of sauce.
Top with more eggplant , then cheese then sauce.
Repeat one more time giving you four.

Ingredients

eggplant, roma tomatoes, garlic, bell peppers, olive oil, red wine, hot pepper flakes, dried oregano, basil leaves, salt, egg, flour, seasoned bread crumbs, mozzarella cheese, parmesan cheese