|Easy (and lighter) Eggplant Parmigiano|
1 medium eggplant, sliced lengthwise (about 1/4" thick)
1 tbsp. olive oil plus about 2 more for grilling
1/2 lb ground veal
1 shallot, diced
1 clove garlic, minced
Sea salt and pepper to taste
1 tsp. dried Oregano
2 cups chopped, canned Italian tomatoes
2 cups shredded Italian cheeses (such as Parmesan, Provolone, Mozarella etc.)
Heat oven to 400o.
In a medium saucepan, saute the shallot and garlic in 1 tbsp. olive oil until transparent, add the ground veal, combine well, then simmer until cooked through. Season with salt and pepper and oregano. Set aside.
Spray a grilling pan lightly with oil, and sear two or three eggplant slices on each side, setting aside on a plate while you sear the rest.
Lightly grease a deep oven dish with a bit of oil.
Lay half the eggplant slices on the bottom. Add the veal mixture, top with half the cheese, and half the tomatoes. Lay the rest of the eggplant slices on the top and spoon with the remaining tomatoes and cheese. (I do not add any salt to the canned tomatoes, because they usually have enough already. But you can if you wish).
Bake for approximately 20 minutes or until it's bubbling and golden on the top.