This is one of my favorite recipes of all time, and a favorite of people who don't like eggplant.

This is a completely vegetarian version. Because the eggplant is baked in the oven, rather than fried, it's lighter than most eggplant Parmesan recipes. You may want to triple the recipe so that you have leftovers.

Ingredients

• 1 medium eggplant sliced
• 1 egg
• 2 Tbs milk
• Italian bread crumbs
• 1/4 cup olive oil
• 1/2 cup Chianti
• 6 ounces tomato paste
• 1/4 tsp oregano
• 1 garlic clove, crushed
• 1/8 tsp salt
• 1/8 tsp black pepper, freshly ground
• 1/2 pound mozzarella, sliced
• 1 cup Parmesan cheese, freshly grated

Directions

1. Wash the eggplant and slice it into rings around 1/2" thick.
2. Mix together egg and milk, and dip slices of eggplant into this.
3. Roll the eggplant in bread crumbs until well coated.
4. Grease a cookie sheet with the oil, and layer the eggplant slices on the sheet.
5. Brush or spray more oil on top.
6. Bake for 15 minutes at 400F, flip then bake on the other side for another 15 minutes.
7. In a small sauce pot mix together Chianti and tomato paste.
8. Add the oregano, garlic, salt and pepper.
9. Simmer for 10 minutes.
10. Place the slices of eggplant into a baking dish, in an layer.
11. Pour a Tbs of sauce onto each slice of eggplant.
12. Layer mozzarella on top of each slice.
13. Sprinkle Parmesan cheese over the top of the mozzarella.
14. Cook for 20 minutes at 400F.
15. Let stand for 5-10 minutes before serving.
16. Serve with the remaining sauce.

Try this great Grilled Eggplant with Cheese Recipe.

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