I had a medium eggplant and some leftover sauce. Instead of dipping each circle of eggplant in an egg wash, then in crumbs and frying them in oil, I tried something else. I knew that sliced eggplant coated with mayo and dipped in parmesan cheese and broiled makes a crispy eggplant. I chose to slice eggplant lengthwise, coat with mayo and dip in a grated pizza cheese blend. I put it on a foil covered cookie sheet sprayed with olive oil and into a 500º oven which was still in the warming process. After about 10 minutes I flipped the inside pieces of eggplant and sliced off a bit to see if it was done. Almost, so 3-5 minutes more and then oven off.
I moved it to a casserole dish and poured the warm sauce over it and added both the pizza blend and some parmesan on top. Into the 350º oven for 5 minutes while the angel hair pasta cooked.
I wasn't sure Dan would like it this way but he took three helpings! All that's left is in that photo. I think I will continue to make eggplant parm this way. It was delicious.
