1 medium eggplant, sliced into 1/2-inch rounds (I also peel mine)
1 medium tomato, sliced
1/4 cup shredded parmesan cheese (or mozzarella)
1/2 c Panko
1/2 c bread crumbs
1 tsp dried oregano
1 tsp red pepper flakes
1/4 cup part-skim ricotta
1/4 c fat free cottage cheese
Preheat the oven to 375 degrees. Wash the eggplant, peel it if you want, then slice it into 1/2-inch rounds. Lay the eggplant on a cutting board and sprinkle with salt. Let the eggplant sit 5 minutes: the salt will draw bitter liquid out of the eggplant. Pat dry with a paper towel. Flip and repeat.
Beat the egg in a shallow dish or bowl and set aside. In a separate shallow dish or bowl, whisk together the bread crumbs, Panko, oregano, red pepper flakes, 1/2 tsp salt and freshly ground black pepper. Set aside.
Heat 2 tbsp olive oil in a large pan over medium-high heat. While the pan comes up to temperature, pat the eggplant dry with a paper towel. Pass each slice through the egg, then through the bread crumbs. Place the eggplant in the pan and cook for 5 minutes. Drizzle with extra olive oil before flipping them over. Cook the second side another 5 minutes.
While the eggplant cooks, combine the ricotta and cottage cheese; stir a little salt and pepper into the it as well. Set aside. Wash the tomato, then cut it into 1/4-inch slices.
Transfer the eggplant to a baking sheet that has been lined with foil. Top half of the eggplant slices with a little of the cheese mixture, then top with another slice of eggplant. Place a slice of tomato over the eggplant, and sprinkle with 1/2 tbsp parmesan or mozzarella cheese. Bake for 20 minutes, or until the cheese is golden.
** I highly recommend not using a tomato sauce on top! The tomato slice was so juicy and delicious. Try it without first, and if you feel like you must have marinara, then add it. :)
Original recipe found here.
7/10/15 - Always a summertime fave!