After another farmer’s market excursion, I had eggplant, tomatoes, and basil to use. Normally, I would go with a pasta with that combo, but I thought I should be responsible after the pancake breakfast I had made. So, I created these stacks and had leftovers for a couple days that only got better. I had some bottled marinara leftover in the fridge that I needed to use up, but you can obviously use your own tomato sauce or any favorite bottled variety.
Healthy Eggplant Parm
1 eggplant, sliced into 3/4 inch rounds
1 tomato, sliced
12 basil leaves
4 tablespoons flour
1 cup marinara sauce, heated
4 tablespoons olive oil
Season the eggplant slices with salt and pepper and dredge them in the flour to get a light coat of flour on the outside. Put one tablespoon of olive oil in a frying pan to coat the bottom. You will need to add more olive oil as the eggplant soaks it up. Depending on the size of your eggplant and how many slices you can fit in your pan, you may need to add more. Add the eggplant to the pan and saute for 5 minutes until browned. Flip and do the same on the other side. You may keep them warm on a baking sheet in the oven on a low temperature.
To plate, layer the eggplant with some marinara, basil, and parmesan.