Faith’s Super-Light, Super-Good Eggplant Parmesan
  1. Let’s do this conversationally. Begin by pre-heating the oven to 350 degrees. After buying two large firm, unblemished eggplants, peel them and slice them into rounds as thin as you can. No salting or draining necessary. Oil the bottom of a glass 9×12 baking dish. Put a light slick of your favorite homemade or store-bought pasta sauce, with or without meat. Cover the bottom of the dish with slightly overlapping eggplant slices. Drizzle on a small amount of sauce and spread it out with the back of the spoon on the slices. Sprinkle on a little cayenne, if you like it, and grated parmesan (freshly grated only!)
  2. Repeat this layering process until you run out of eggplant or reach the top of the dish. The last layer is sauce and grated cheese. Bake it until the eggplant is soft when you test it with a knife, about 45-60 minutes in my oven. Let the dish sit for a half-hour before serving. It’s even better the next day. I sometimes make an extra tray and freeze it.