I'm having friends over tomorrow for an Italian Buffet and one of the "many" courses will be baked eggplant. Over the years, I've been trying to find ways to make the Italian classics that I grew up eating and making them healthier. I no longer bread and fry my eggplant. Instead, I bake the slices with a little olive oil. I also have tried to reduce my dairy so I no longer put layers upon layers of mozzarella which I don't miss. This has sprinkled high quality Parmesan Reggiano Cheese in between each layer.
1 quart My Tomato Gravy
Unsalted Butter (or olive oil)
Freshly Ground Pepper
Parmesan Reggiano Cheese
Preheat oven 350 degrees
Prepare my tomato gravy.
While sauce is cooking (sauce can be made a day in advance).
Peel the eggplant, slice thin on long edge, spread slices with Kosher salt, wait 5-10 minutes so they sweat then wipe and flip over salt again, wait another 5 -10 minutes and wipe.
Saute eggplant slices in butter or bake in 350 degree oven spreading olive oil on both sides. Bake approximately 5 minutes each side.
In a shallow ovenproof dish spread tomato gravy on bottom, arrange a layer of eggplant, add a layer of tomato sauce over that, sprinkle some Parmesan Cheese, then add another layer of eggplant slices. Could make up to 3 layers.
Over the top sprinkle more Parmesan Cheese.
Place in oven to brown, approximately 30 minutes and serve very hot.
Can be made one day in advance. Reheat in 350 degree oven for approximately 20 minutes.