A New Take on Eggplant Parmesan

With a little help from Epicurious

• 1 eggplant (slightly larger than 1 pound)- I tried to get one that was about the same diameter the whole length
• 1 zucchini
• 2 eggs (whisked with 2 T water)
• 2 cups breadcrumbs
• tomato sauce (homemade or store bought)
• fresh basil (about 1/4 cup) chopped
• 4-5 oz goat cheese
• mozzarella cheese
• Parmesan cheese
• 2 cloves garlic minced (more if making your own sauce)
• olive oil
• salt and pepper

1. Start by making a simple tomato sauce (otherwise substitute with store bought tomato sauce). If buying the sauce, buy two large jars.
2. To make the eggplant start by slicing it into an even number of slices (about 1/2 an inch thick). When I made it, I got 16 slices out of one eggplant.
3. Dip the eggplant slices into egg mixture and then breadcrumbs. Place slices on a cookie spray coated with foil and cooking spray. Drizzle with olive oil. Bake at 350 degrees for 20 minutes or until cooked through. Remove from oven and let cool.
4. Meanwhile thinly slice the zucchini and toss with a small amount of oil, salt, and pepper. Cook zucchini about 10 minutes at 375 degrees. Set aside.
5. To make the filling mix garlic, goat cheese, small handful of mozzarella, and fresh basil in a bowl. Season with salt and pepper.
6. Once eggplant has cooled slightly (about 5 minutes) try to match the slices by size. Place a layer of sauce in a 13x9 dish with sides. Lay the bottom 8 slices of eggplant on the sauce. Evenly divide the goat cheese on all slices. Top with zucchini and Parmesan cheese. Top with the remaining 8 slices. Cover with sauce and mozzarella. Bake 15 minutes at 400 degrees or until cheese is brown.
7. Enjoy!