Eggplant Parmigiana

February. Already?! That calls for a recipe that's perfect for a nice dinner for two. Or one. Or five. Whatever.

Just the name of this dish makes my mouth water! All the frying that often comes along with a Parmesan dish makes me feel guilty though. That healthy eating goal and all. This dish I can eat and feel good about it! As long as I don't eat the whole dish myself. You know. Dinner for two, or five, or all the leftovers for me. Whatever.

Eggplant Parmigiana
(printable)

Serves 4
1 whole eggplant, sliced into 8-10 1/4 inch slices
4 whole tomatoes, sliced into 8-10 slices
4 garlic cloves, minced
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon basil
1 cup fresh mushrooms, sliced
olive oil
4 slices whole wheat bread, toasted and crumbled
1/2 cup shredded Mozzarella

Preheat oven to 425°. Arrange eggplant slices in bottom of a baking dish, place tomatoes over each eggplant slice. Combine minced garlic, garlic powder, salt, pepper and basil in a small dish and spread over each tomato slice. Drizzle with olive oil and arrange mushroom slices over top.

Cover and bake for 30 minutes. Remove from oven and add bread crumbs. Top with Mozzarella. Place back in oven and cook uncovered for 10 minutes or until cheese has melted and is a nice golden brown.