An Easier Way to Prepare a Great Eggplant Parmesan (for Two)

Now that I finally mastered eggplant, it seems that I can't go into a grocery store without buying more! My latest eggplant effort was Cook's Country's Eggplant Parmesan for Two, a relatively easy way to prepare this Italian favorite.  

The eggplant is cut into thicker steaks instead of sliced, and is lightly pan-fried before baking.  The result was fantastic – very crunchy exterior, soft interior, and a wonderful tangy flavor from the eggplant tomato sauce that is spooned on top of the baked eggplant.  The steaks are also significant enough to be a meal on their own.

I substituted two baby eggplants (approx. 1.2 pounds) for the 1 pound medium eggplant, and as such cut slightly smaller steaks than those envisioned by the recipe.

I made two other edits to the recipe – I substituted mozzarella for the provolone, and used approx. 1/2 the oil called for the pan-frying to reduce calories further.

While the steaks are baking in the oven, simply brown the remaining eggplant pieces, which are diced, with a can of diced tomatoes, minced garlic, and red pepper flakes.

Serve right away – yum!