Cheesy Baked Eggplant

What do with eggplant beside babaganoushing it, ratattouilling it, or parmesan-ing it? I mean, this definitely invovles cheese, too, but these tasty little rounds are very versatile. You could serve them as an appetizer. You could top a salad with them. You could offer these as a side to a grilled something or other.

I made this with non-dairy (yes fake!) cheese, and it was very very tasty. Even those of us who enjoy dairy thought it was quite good.

Cheesy Baked Eggplant

Yield: 4 - 6 servings

Ingredients

2 - 3 medium eggplants

3 T olive oil

Salt and pepper

1 cup grated parmesan

1 cup panko

1 tsp paprika

Instructions

Slice eggplant into 1/2-inch thick rounds. Season both sides of each round with salt and pepper, rubbing the seasonings into the surface. Lay in a single layer on a towel or double layer of paper towels on a baking sheet, and put kitchen towel or more paper towels on top, top with a second baking sheet and put a few heavy plates or pots on the second sheet. Set aside your eggplant-sheet sandwich for at least 30 minutes or up to an hour.

When ready to bake, preheat your oven to 375. Line two baking sheets with foil for easy clean-up. Drizzle 1 1/2 T olive oil over each pan. Taking one round of eggplant at a top, rub olive oil on each side of the eggplant, arranging on both pans in a single layer. Season the tops of each round with salt and pepper.

Slide the prepared pans into the oven for 25 minutes.

Meanwhile, in a medium bowl, combine the cheese, panko crumbs, and paprika. Season with salt and pepper. After 25 minutes, remove the pans from the oven. Carefully, flip each slice of eggplant. Once all have been flipped, divide the cheese-crumb mixture evenly over all of the slices.

Slide the trays back into the ovens and bake until golden brown and melty, probably 25 - 30 minutes.

Enjoy!