I found an adorable little eggplant at the local farm market last week when I was out getting fruits and veggies, and it just cried out, "Turn me into eggplant parmigiana!" in its little purple eggplant voice.
Okay, maybe I was just wiped out from a busy day with 24 second graders....
But I did make this into a small batch of eggplant parmigiana. Normally this is a recipe I serve up as a side dish, but with some rolls and a side salad, this was a perfect meal for my husband and me.
Now, if you've done any research into the making of eggplant parmigiana, you'll find that the instructions call for breading the eggplant, frying it in hot oil, then baking it. Well, that's all fine and good and very traditional, but it's also a lot more time consuming than I think is necessary, especially for a weeknight meal. And all that frying can't be good for you.
And honestly, my mother has never fried her eggplant parmigiana. So I don't either. My way is a lot easier, a lot quicker, and, I think, a lot healthier overall.
