Eggplant and Bread Parmigiana

My healthier and lighter (yet filling) version of the traditional Italian eggplant parmigiana

Not sure what to cook for dinner tonight?!?
If you are you looking for something that is:
EASY enough that you can feed your family within the next hour,
HEALTHY enough that it provides a wholesome and balanced meal,

and

SCRUMPTIOUS enough that your kids are not going to whine about the green stuff on their plate.
Here is the perfect idea for you!

This eggplant parmigiana is a delicious combination of Mediterranean flavors. It's got the spicy taste of grilled eggplants and oregano, garlicky crispy-at-the-edges bread slices, fresh tomatoes and melty mozzarella cheese. All in one delicious dish.
It almost tastes like pizza, and it almost looks like lasagna. What more could you ask for?!?

It's simply made with basic and fresh ingredients. And unlike the traditional Italian melanzane alla parmigiana, the eggplant slices are baked and NOT fried. I use fresh mozzarella and fresh tomatoes, but you are welcome to substitute with your favorite cheese and tomato sauce.
And for a filling and satisfying one-dish meal, I add an optional (but highly recommended) layer of bread, grilled before baking with a drizzle of olive oil and a brush of garlic. A sure crowd-pleaser.

INGREDIENTS:

YIELD: 4-6 servings

- 1 large eggplant (1 lb, 4 oz = 565 gr)
- 8 bread slices (mine was a total of 10.5 oz, 300 gr)
- 1 garlic clove
- 4 medium fresh tomatoes (vine) about 15 oz, 425 gr
- 10 oz (280 gr) of fresh mozzarella
- 3 tablespoons of grated parmesan cheese
- oregano and/or few slices of fresh basil
- olive oil
- salt to taste

PREPARATION:

TIME: 20 minutes to prepare, 40 minutes to bake.

Cut the eggplant in thin slices about 1/4" (6 mm) in thickness.

Place in a single layer on a baking sheet (or two if necessary) lined with parchment paper. Brush with olive oil and salt to taste.

Bake at 425°F (220°C) until cooked, about 20 minutes, flipping the slices halfway. Or you can also grill over medium-high heat, on both sides.

Drizzle the bread with olive oil and toast on both sides. Brush with garlic.

Slice the tomatoes and mozzarella balls in slices. Salt to taste lightly the tomatoes.

Let's assemble. Use a lasagna dish that fits the four slices of bread in one layer.

Start with a layer of bread slices, top with a layer of eggplant slices.