by Juan-Carlos Cruz for my local newspaper. Juan-Carlos Cruz is also known as the Calorie Commando on the Food Network. This eggplant parmesan recipe is really easy and delicious. Instead of frying the eggplant, the slices of eggplant are breaded and baked. The sauce is a combination of onions, garlic, tomatoes, red pepper flakes and fresh basil. I used panko breadcrumbs for the eggplant breading.Make sure you slice the eggplant no thicker than 1/2 inch so that it cooks all the way through. I broiled the top to brown the cheese.
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