Easiest eggplant parmesan

This is an easy vegetarian entree that holds up well as a leftover. Use a good organic tomato or pizza sauce from a jar to make things even simpler, or follow the recipe below for a spicier sauce. I was able to convince my picky eater to try eggplant parmesan based on her love of chicken parmesan. Go for it!

2 large or 3 medium-sized eggplants (about 2 - 2 1/4 lbs)

1 lb fresh mozzarella cheese, sliced thin

1 24 oz jar or can of San Marzano passata di pomodoro or tomato puree

1/3 c. olive oil

3 cloves garlic

1/2 t. red pepper flakes

1 T. dried oregano

1/2 c. grated parmesan cheese

1/2 c. panko bread crumbs

large bunch of fresh basil leaves, washed, stems removed

Pre-heat oven to 375 F.

Wash and remove the eggplant stem and bottom slice. Peel the eggplant lengthwise along 2 sides. Slice lengthwise about 1/4" thick so that slices only have a small strip of skin. Or peel completely if the picky eaters pick away the skin. (But you have to figure that rich, dark skin contains the motherlode of vitamins, and in fact the skin contains anthocyanin, a cardioprotective antioxidant that won't lose its punch when cooked**.) Preheat a non-stick skillet on a high flame. Place 5 or 6 eggplant slices at a time in the dry skillet. Let the eggplant cook for a few minutes on each side, or until slices start to brown in spots and soften. Set aside eggplant slices on a plate.

Once all the eggplant is cooked, pour olive oil into the still hot skillet. As soon as it shimmers, add chopped garlic, red pepper flakes and oregano. Let cook for a minute or two, swirling the pan until garlic is golden and spices are fragrant. Add passata di pomodoro, reduce heat and cook for 5-8 minutes, stirring often, until flavors blend and oil is absorbed.

Lightly oil a 13 x 9" ceramic baking or lasagna dish. Starting with a thin layer of sauce, layer eggplant, sauce, mozzarella and basil. End with a layer of sauce and sprinkle parmesan and bread crumbs evenly over the top. Bake at 375 for 35-40 minutes or until the dish is bubbly and the topping begins to brown. Let rest for 5-10 minutes before serving.

**SFGate, Natalie Stein, assistant professor, Program for Public Health, Michigan State University. Stein holds a master of science degree in nutrition and a master of public health degree from Michigan State University