How do you make your eggplant parmesane?

Question

Do you serve it alone or with some dish such as spaghetti,garlic french bread,salad & Little red wine.I bread & Brown my eggplant in the oven,layer it in casserole dish coated with olive oil,layer this with ripe olives,mushrooms,italian sausage,all in my spaghetti sauce,and Italian cheese ending with cheese on top.thrown in the oven & bake till bubbly & brown on top.I serve this on top of the spaghetti with some extra sauce

Answer 1

Eggplant Parmesan Stacks

Ingredients

1 eggplant (1 lb.)

1 tube (1 lb.) cooked polenta (see notes)

Olive oil cooking spray

1 onion (8 oz.), peeled and chopped

2 cloves garlic, peeled and pressed or minced

2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil

1 can (14 oz.) tomato purée

Salt and pepper

1 1/2 cups shredded part-skim mozzarella cheese (6 oz.)

1/3 cup grated parmesan cheese

4 fresh rosemary sprigs (optional)

8 to 12 breadsticks (2 to 3 oz. total)

Preparation

1. Rinse eggplant and trim off and discard both ends. Cut eggplant crosswise into 8 equally thick slices. Cut polenta crosswise into 8 equal rounds. Lightly coat a 14- by 17-inch baking sheet with olive oil cooking spray. Arrange eggplant and polenta slices in a single layer on sheet. Lightly coat tops of slices with more cooking spray.

2. Bake in a 425° regular or convection oven until eggplant is soft when pressed and polenta is heated through (cut to test), 20 to 25 minutes.

3. Meanwhile, in an 8- to 10-inch nonstick frying pan over medium-high heat, stir onion, garlic, and basil occasionally until onion is lightly browned, 4 to 5 minutes. Add tomato purée and 1/4 cup water; simmer uncovered, stirring occasionally, until flavors are blended, 5 to 10 minutes. Add salt and pepper to taste. Cover and keep warm over low heat, stirring occasionally, until eggplant is done.

4. When eggplant is soft, sprinkle mozzarella and parmesan cheeses equally over eggplant and polenta. Return to oven and bake until cheese is melted, about 2 minutes.

5. On each of four dinner plates, place 1 eggplant slice (use largest slices first) and drizzle with 1 tablespoon sauce; top with 1 polenta slice and 1 tablespoon sauce. Repeat until all slices are used. If desired, garnish each stack with rosemary sprig. Spoon remaining sauce around base of eggplant stacks. Serve with breadsticks.

Yield

Makes 4 servings

Answer 2

You can try this:

Get l  two thick slices of a fresh farm loaf ( or any other), sprinkle with a little olive oil and rub over both sides. Grill both sides of the slices.

Cut the eggplant length wise and grill in the oven, when ready and the pulp is soft, spoon out the pulp into a small bowl, add a little salt for taste, spoon over the two slices, sprinkle a handful of grated cheese over it, put into oven tray and grill till top is golden.