Thanks to my produce delivery, I have eggplant. This is normally not something I buy a lot of, so I did a little digging to find the perfect way to prepare it tonight. Martha to the rescue! This was delicious and very easy!
Lighter Eggplant Parmesan--via marthastewart.com
1 large eggplant--2 lbs--sliced 1/2 in thick crosswise
1 T olive oil
salt and pepper
1 c skim milk
3 T all-purpose flour
2 cloves garlic, minced
1 c marinara sauce
1/2 c grated mozzarella
1/3 c grated Parmesan
Preheat oven to 450. Arrange eggplant on two rimmed baking sheets. Brush both sides with olive oil and season with salt and pepper. I also used some garlic powder and red pepper flakes. Bake 20-25 minutes; until golden brown and very tender--turning sides halfway through.
Meanwhile, make the sauce. Off heat, whisk 1/4 milk, flour and garlic into a medium saucepan. Gradually whisk in remaining 3/4 cup of milk and 1/2 cup of marinara sauce. Bring to a boil. Reduce to a simmer and cook about 2-3 minutes until sauce has thickened.
Spread 1/4 cup of marinara sauce into the bottom of a shallow 2 quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup of marinara. Sprinkle with mozzarella and Parmesan. Bake in upper part of oven until brown; about 10-15 minutes.
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