The market is overflowing with the end of season harvest.  And when faced with a good deal, I can hardly ever walk away….like 10 eggplant for $3! well thank you….but now…I have 10 eggplants. Hrmmm.

Eggplant parmesan is typically breaded and fried. Which, yes…delicious. But, I opted for a lighter version with loads of flavor.  This recipe is so delicious and allows you to taste the eggplant instead of BREADING.  There is a debate on whether to pre-salt your eggplant to remove the bitterness and draw out excess water….do it if you have time, but it isn’t entirely necessary. To presalt the eggplant, lay eggplant slices in a single layer in a colander and apply salt liberally. Let sit for 15 to 30 minutes. Rinse and pat dry.

Now lets talk cheeeeese. I’m in deep smit with goat cheese…so I add it to EVERYTHING….egg sandwiches, pizza, burgers, quinoa, my face…. It is creamy and provides a lot of flavor for less calories than other cheeses. But, if you aren’t a fan or don’t have it on hand….leave it out and you can either sub mozzarella or even feta for a punch of flavor.

Healthy Eggplant Parmesan (serves 4)

Ingredients

• 1 – 2 Tbsp olive oil
• 1 large globe eggplant, sliced in 1/2 inch rounds
• salt and fresh cracked pepper
• 1/4 cup goat cheese crumbled
• 1/2  cup shredded parmesan cheese
• 1/4 cup fresh basil or 1 tsp dried basil
• 1 25 oz jar marinara sauce