I love to play with eggplant. It has so many ways to morph into something vegetarian “meaty.”

I perfected this lighter, very quick way to enjoy eggplant parmesan without the labor to triple coat the slices. Instead we add a parmesan toasted crumbs at the end.

• Use Japanese style eggplant and skip peeling. Slice in half lengthwise, and then in half crosswise. Place in a microwave bowl and lightly salt; then seal with clear wrap and puncture a tiny hole in the wrap. Microwave for 6 minutes; then lay eggplant on toweling to gently press out excess liquid.
• Spray the slices with oil and bake in a 375º oven for 15-25 minutes until browning occurs
• Use a casserole that fits the slices in one layer. Add enough marinara to coat the bottom of the casserole by 1/8 inch.
• Lay in the eggplant slices, sprinkle on some parmesan, and top with fresh basil leaves.
• Pour marinara sauce on to 1/8 inch thick
• Layer on mozzarella
• Cover and bake at 375º for 20-25 minutes
• Remove the cover and continue to bake until the mozzarella begins to brown.
• While baking, we need to make the crumb topping to add crunch [see below]

Note: For another speedy step I use string mozzarella cheese with great success

Bread Crumb Topping: Since there is no breading or crunch in this version; make this bread crumb topping — In a small skillet heat a TBS olive oil and add 1/2 cup panko or Italian bread crumbs and brown; then off heat toss in a TBS of grated parmesan. When serving the slices of eggplant sprinkle generously with the bread crumbs.

These bread crumbs offer an umami bomb and texture to this version

Recipe by B. Hettig