Eggplant Parmesan

Nike and Melina have been in Germany for a week, and I finally have finished all the leftovers and convenience foods. Tonight I made eggplant parmesan using an eggplant from our excellent veggie garden.

For several years I've been using a recipe where the eggplant is broiled instead of fried, so it's a healthy and delicious dish. I wish I could have shared this with Nike, but I am looking forward to joining her and Melina in a few days.

After salting (30 min) and rinsing the eggplant, it is breaded (flour, egg wash, seasoned bread crumbs) and then broiled till crisp and brown.

Layer the eggplant with good marinara sauce and grated parmesan cheese. Skip the mozzarella to save calories. It really isn't needed. Bake in a hot oven for 30-45 minutes.

Garnish with some more parmesan and basil. Serve Italian style with some pasta. "Delizioso!"