Rustic Eggplant Parmesan

One of my favorite meals is my “whole foods” version of Eggplant Parmesan.  It is super easy and super yummy and since 90% of the recipe is using whole foods, super healthy, too!   

Here is what you need.  I don’t really have exact measurements for this recipe, so feel free to adjust to your taste.  Try to use organic foods wherever you can.

• 1 package mushrooms of your choice, sliced and washed
• 1 pint grape or cherry tomatoes
• 1 medium eggplant
• Extra Virgin Olive Oil
• Salt and Pepper to taste
• Flour
• Eggs
• Panko breadcrumbs
• Parmesan cheese, grated
• Polenta (I serve the eggplant and tomato over polenta, but you can certainly use pasta if you prefer).

Put the mushrooms in one baking dish and the tomatoes in the other.  Drizzle the EVOO over both and season with salt and pepper. (I used a delicious Tuscan Herb EVOO here from The Olive Grove in Mendota Heights, MN.  Fantastic store!)  Roast the mushrooms and tomatoes in a 375 degree oven for about 30 minutes. 

Meanwhile, slice the eggplant into ¼” slices and place on a paper towel lined sheet pan.  Sprinkle the slices with salt and let sit for about 15 minutes.  This helps to draw out some of the moisture and reduce the bitterness of the eggplant.   

Set out three bowls and put the flour in one, the eggs in one, and the panko in the third.  Beat the eggs well and season the panko with salt and pepper.  Dredge the eggplant slices in the flour, then dip in the egg, then bread with the panko and place on a clean baking sheet.  Bake the breaded eggplant slices at 375 degrees for about 30 minutes.

Prepare the polenta according to the package directions.  Place 3 – 4 eggplant slices on top of the polenta.  Spoon some of the tomatoes and mushrooms over the eggplant slices.  Sprinkle with parmesan cheese to taste. 

Enjoy!