Having only recently researched this glorious ingredient, I've learned how important it is to not use too much oil with eggplant as it acts like a sponge and will absorb almost all of it. So, use oil sparingly when dealing with eggplant! Though I really wanted the sandwich I described yesterday, I ended up deciding I'd first go with something I thought I could connive my kids into eating. I figured I couldn't go wrong with Cooking Light's version of Eggplant Parmesan. You can find the full recipe here.
I was very pleased with the result! The fresh garden basil really made this dish shine. I didn't have sliced mozzarella (just the usual bagged and shredded stuff) but it still turned out fantastic. I told the kids the dish was a kind of lasagna and they totally ate it up (though my daughter was somewhat skeptical of the green bits, i.e. basil). I think this recipe just may be a seasonal staple in our house.
I first dredged the sliced eggplant in an egg mixture, coated it with seasoned panko crumbs,
and then baked it until golden brown.
Then, I layered the eggplant in a pan with sauce, a ricotta mixture including fresh garlic and basil, and mozzarella cheese.
I then repeated the layers and baked as directed per the recipe. VOILA, the end result!