We had half an eggplant which I sliced, dipped in beaten egg and then in a mixture of panko breadcrumbs, garlic powder, salt & pepper (& maybe some other stuff). Laid these on a baking sheet, drizzled with olive oil, and baked for about 20 minutes. We also had onions & garlic from the CSA, so I chopped & sauteed those and added them to store-bought pasta sauce. Spooned this over the slices, topped with mozzarella cheese and put back in the oven just to melt the cheese. Sprinkled with chopped basil.
Not quite the "real thing" (and I'm not sure that there was actually any parmesan involved), but all the tastes are there and it was much easier & lighter than the fried/baked version.
We also started getting tomatoes the last couple weeks, so tonight I chopped up our stash (including some grape tomatoes Amy's been growing in the garden):
And made a simple pasta sauce with onions & garlic (also from One Straw) sauteed in olive oil, plus basil from the garden:
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