I forgot to post this last week, but am adding it now because it was (in my opinion) a bit of a triumph.
I love all the flavors of eggplant Parm, but -- when ordered in restaurants -- it is often too cheesy, oily and/or heavy. This was baked and, while not exactly light, still much lighter than what I have eaten in the past. You need the best Mozzarella you can buy for this, and the best tomato sauce. I used this recipe. I served it over yellow couscous as I thought it would be a pretty color contrast and sop up all of the sauce and juices, but you could have it as is, with crusty bread and a salad.
2 large eggplants (you are looking to get 12 eggplant rounds, about 1/8 to 1/4 inch thick)
16 oz fresh salted Mozzarella, cut into 16 thin rounds
1/4 cup grated Parmesan
2 Tbsps olive oil
2 cloves garlic, peeled and crushed
4 cups tomato sauce
1/3 cup chopped fresh basil (reserve 4 leaves for garnish if desired)
Crush the garlic and add it to the olive oil. Set it aside for a couple of hours. I usually do this first and then make my tomato sauce but, if using jarred tomato sauce try to remember to do this earlier in the day so that the garlic has time to infuse the oil.
When ready to cook and assemble, preheat the oven to 350. Line several baking sheets with parchment paper.
Brush the slices of eggplant on both sides with some of the garlic oil and salt both sides as well. Set side by side on the baking sheets; you should be able to fit 6 rounds per sheet.
Place in the oven and bake for 12 to 15 minutes until the eggplant slices are tender and slightly shriveled at the edges. Remove from the oven.
Place 2 slices each of mozzarella on 4 pieces of eggplant. Top with a slice of eggplant and repeat. You should end up with 4 eggplant towers consisting of 3 slices of eggplant, with mozzarella in between the bottom 2 layers.
Place the tin (you should have consolidated onto one tray) back in the oven. Turn off the heat and allow the cheese to melt in the residual heat.
While the cheese is melting, heat the tomato sauce back up to piping hot. Place 1/3 of a cup each in the bottom of 4 bowls. Remove the baking tray from the oven and place an eggplant tower delicately in each bowl.
Drizzle generously with tomato sauce, sprinkle with a tablespoon each of grated Parmesan and some chopped basil.
Looks great !