Set the oven at 400°F/205C. If you are not using a nonstick cookie sheet then line a cookie sheet with aluminum foil and spray or wipe it with olive oil. Cut the ends off of the eggplant and peel them. Then slice into about 1/2 inch thick slices. Using a little more than your gut tells you to, salt and pepper both sides of the eggplant slices and lay them out in the cookie sheet. About 8 minutes or until slightly browned a little and just starting to get soft. The time will vary with different eggplants do to how ripe they might be.

Lightly cover half of the slices with marinara sauce - you could use sliced tomatoes in a pinch - and top with the mozzarella. Lay the naked slices on top of the well dressed slices and this time after the mozzarella sprinkle some dried basil and grated parmesan cheese. Lightly drizzle with olive oil.

In the resulting bare spot in the pan spread out your veggie of choice for today. Any stalky kind of green will work. We like asparagus for this. Give the asparagus the same tomato sauce, cheese and basil topping that you gave the top eggplant layer. Bake in to the oven for for about 5 minutes or until the cheese is done the way that you like it.

Then buon appetito!! Enjoy your No Fry Eggplant Parmesan.