This was the easiest way to make eggplant parmesan and it took alot of work off of my plate and made it fun for the family. Not to mention it looks so much prettier on the plate than a sloppy casserole.
What you need:
Whole wheat bread crumbs
3 cups of raw spinach
*for your bread crumbs, I take left over bread or the butts and puree till it is a bread crumb texture.
Start with slicing your eggplant, sprinkle some salt onto your medallions and let them sit for 5-8 min. Sweats them out and helps tenderize the eggplant. Once your 5-8 minutes has passed dip each sliced eggplant into your beaten eggs, then dip into your bread crumbs. Bake at 325 until they are cooked through. Nice and tender.
Next mix your ricotta cheese and spinach together. Once the eggplant is done then dinner is ready. All you have to do is line up your ricotta cheese, marinara, mozzerella, and basil. Each person can stack theirs as high as they want to!