Eggplant parmesan is a family favorite recipe both growing up and after I started my own family. This is a very simple and nearly fat-free version that anyone can make.
Peel a large eggplant and slice into 1/2 inch thick rounds.
Lay on a paper towel covered cookie sheet.
Sprinkle with sea salt and let sit for 30-60 min. depending on how much time you have.
The salt will draw out some of the moisture. Dab slices dry with a paper towel.
Preheat oven to 350-375 degrees.
Prepare 3 bowl/plates: 1st one with all purpose flour, 2nd with milk(anykind), 3rd with panko crumbs (I seasoned mine with black pepper, oregano, and garlic powder).
Dip each slice first in flour, shake off excess, dip in milk completely, then cover thoroughly with panko crumbs and set aside.
Once you've done this to all the patties, spray a cookie sheet with nonstick cooking spray and arrange patties in a single layer.
Bake 10-12 min., flip over, and bake another 10 min. They should look toasty and golden brown.
Place next to or on your favorite pasta with marinara sauce, sprinkle shredded mozarella and parmesan cheeses, microwave 30 seconds just to melt cheese, and enjoy!
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