EggPlant Milanese Side Dish

When picking a "good" eggplant, you want to try and find long and skinny in shape. The very round and bulky kind usually have lots of seeds in them, which will create somewhat of a bitter taste to the dish. They should also be firm and not mushy. This dish is one we make every Sunday, it's light and healthy and delicious anytime of the year!

What you will need:
1 quart of tomato sauce
2 large egg plants
1/2 cup of grated cheese (pecorino or locatelli)
1 baking sheet or your George Foreman Grill
Salt
Pepper
Basil
Paper towel or a couple of dish cloths
1 large platter

This dish will feed at least 5

Preparation Time: 25 minutes

Preheat your oven or grill to 375 degrees
Cut your eggplants in half. There is no need to take the skin off of the eggplant, leave them be. Once you cut the eggplant in half, flip on it's side so it is standing up right. Start slicing to about 1/8 of an inch thickness. Place a sheet of paper towel or your dish cloth on the counter and start lining your eggplant across. Now sprinkle salt across the eggplant slices. This technique is done so that the water is drawn out of the eggplant. Continue with this process by layering a paper towel or a dish cloth on top of your first layer of eggplant. When you are finished lining up and layering, put something heavy on top of the eggplants like a cutting board. Let sit for at least 20 minutes. Then remove the paper towel or cloth and place eggplant to the side.

Ok, let's get cooking:

Line your baking sheet (or GF Grill) with non stick spray. Place eggplant on the sheet or grill. Let cook on each side for 10 minutes. take a spoonful of tomato sauce and line your platter. Start to layer Eggplant, then sauce then grated cheese and in between layers, add basil. In the end you will have a delicious and health alternative to Eggplant Parmigiana that is delish!

Tip - Check out my Split Second Marinara Sauce in my previous posting to use in this recipe.

Bon Apetito!