Eggplant Parmesan (without the breading)

(Adapted from Martha Stewart, photo from Martha Stewart)

• Ingredients

  1 large eggplant, cut in slices
• olive oil enough to coat eggplant slices
• Kosher salt and ground pepper
• 1 cup skim milk
• 3 tablespoons flour
• 3 garlic cloves, minced
• basil, fresh or dried
• oregano, fresh or dried
• 2 cup marinara or pasta sauce
• shredded  fresh mozzarella
• grated Parmesan (enough of both cheeses to top an 8x8 or 9x9 pan)
• pasta (optional)

Coat the eggplant with olive oil (can shake in a ziploc bag or brush both sides). Bake eggplant on cookie sheets seasoned with salt and pepper for about 15-20 minutes until tender at 450.

Meanwhile whisk milk and flour in a pot.  Heat in med-high until boiling and thick.  Add the pasta sauce.  When it is thick, remove from heat.

Coat 8x8 or 9x9 pan with cooking spray.  Cover the bottom with a thin coat of pasta sauce mixture.  Create layers of sauce and eggplant, repeat and end with a layer of sauce.  I like a lot of sauce so sometimes I use extra plain pasta sauce on top.

Sprinkle with basil and oregano.  Cover with cheese.  Bake until cheese is melted and slightly bubbly.

Serve alone or with pasta.