I was flipping through a Bon Appetit the other day and saw Mario Batali’s recipe for Chicken Parmesan. All that melted cheese and sauce and fresh herbs. Mmmmm. I like Chicken Parm just fine, but I’m really more of an eggplant girl. I do have an Eggplant Parm recipe I adore, but I wanted to mix it up a little. Since I was craving a sandwich, I thought of topping thick, crusty bread with roasted eggplant slices, cheese, and fresh herbs, but I really wanted that gooey combination of fresh mozzarella, sharp Parmesan, and marinara sauce. Why not throw them all on a slice of bread, and eat it open-faced, I thought?
I had big plans for how to prepare the eggplant. I was going to coat the slices in egg, dredge them in flour, and bread crumbs, and bake them (which I how I make my Eggplant Parmesan), but Monday night rolled around, and I’d worked a long day and dealt with too many annoying issues, and I just didn’t want the complication or goopy fingers. So, I took the easy way out and baked the eggplant slices sans bread crumb mixture. I’m glad I did. I think it would have been too much with the sandwich concept. Maybe when I’m looking for an exceptionally hearty meal, I’ll try it that way. Until then, I’ll stick with this recipe, which is mighty tasty and low-key.