Eggplant Parmesan

I'm in love with eggplant parmesan, but it happens to be one of the richest foods that I always regret eating after the fact. Particularly when I order the dish in a restaurant, my hands and feet bloat up from all the salt added to the eggplant and I end up feeling miserable and vowing to never again order it.

Then there's this Martha Stewart recipe that allows me to wear the same size clothing the next day, and I don't even have to use soap and water to get my wedding ring off at the end of the day. I always serve this with farfalle tossed with a little of the homemade marinara (homemade marinara is best, in my opinion--that store bought jarred sauce just doesn't hold a candle to the fresh taste of a fresh marinara that you can make huge, cost-effective batches of).

Eggplant Parmesan
From Martha Stewart

1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup fat-free (skim) milk
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or best-quality store-bought marinara sauce
1/2 cup grated part-skim mozzarella
1/3 cup grated Parmesan

Directions
1.Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.

2. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.

3. Spread cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.