Eggplant Parmesan Name: Jennifer Miller Base: Maxwell AFB Recipe: Eggplant Parmesan You can serve this with chicken or even other vegetables, but the eggplant really shines on its own, becoming tender and meaty when cooking. Plus, no breadcrumbs—it’s healthier than the battered, fried versions you’ll find in restaurants. Plus it’s gluten free! 3 medium eggplant (or 2 large), sliced into rounds about ½-¾ inch thick, peeled OR unpeeled. 1 ½ cup marinara or tomato sauce 1 package mozzarella ball (about 1 cup solid), sliced or grated Olive oil Salt & pepper Preheat broiler to HIGH. In a large oven-proof skillet, heat 2 tbsp of olive oil over medium-low heat. Fit as many eggplant slices in the pan as possible—you may have to do this recipe in two batches or two pans. Cook about four minutes per side, until beginning to brown. Add more olive oil if the pan looks dry. Remove the pan from heat and add a spoonful of tomato sauce on top of each slice. Sprinkle with mozzarella or use one slice per eggplant piece. Place the pan under the broiler for 2-3 minutes, watching closely for the cheese to melt. When it just begins to brown, remove from heat and sprinkle with salt and pepper. Serve warm, lifting from the pan and onto plates. Serve with a cool, crisp salad or bread for soaking up the tomato sauce.