I love eggplant parmesan, but restaurant versions are way too oily and leave me with a heavy feeling in my stomach. This version is not only much lighter, but faster and easier too.  In the summer, I often make a quick fresh tomato sauce which can save you $$$ over buying a good one at the store.  I’ll give you this recipe too which you can use over pasta or spaghetti squash. If you see “seconds” at the tomato stands at the farmers market, you can take advantage of them for this sauce or anything that calls for cooked tomatoes.
I love this eggplant parmesan as a hearty main dish with a salad in the summer and I also use this recipe as a vehicle for adding in leftover cooked veggies like sautéed greens, mushrooms or even swapping in roasted zucchini for the eggplant.

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