In the spirit of full disclosure, this recipe is already on my blog. Kind of. Back in 2012 I posted a recipe for Eggplant Parmesan that is very similar to this one. Over the years, I've made eggplant again and again and, over the years, I've adapted the recipe and cooking method just a bit.
The whole idea is the same. For both recipes, I use a sheet pan to cook the eggplant as opposed to frying it. I never feel like I am sacrificing the taste by baking instead of frying and the eggplant comes out of the oven with the breading beautifully golden and crisp, just how I like it!
So, what's different? Well, the seasonings have changed a little. Not much, but just tweaked a bit. And now I like to use panko breadcrumbs instead of regular. (Again, in full disclosure, either would work, I just prefer the panko.)
Then, there's the way I choose to finish off the eggplant. You know, all that delish tomato sauce and melty cheese that makes eggplant parmesan eggplant parmesan. I used to put the sauce on the bottom of the pan. Read the post and you'll see how enthusiastic I was about that method.
My new method goes the old school route and piles all of the tomato sauce and cheesy goodness on top of the eggplant. I've discovered that when I go with this 'usual' method some of the cheese falls down onto the hot pan and makes these uber tasty, crispy, irresistable cheese bits. Those little cheese crisps are now officially my favorite part of eggplant parm. What can I say? I'm a sucker for almost burnt cheese.
All of that taken into account, plus the fact that the photos on my old post