Originally Posted by tomwed

Eggplant Parm the easy way [now that I'm older I like the taste of the bitter skin]

Cut the EP in 1/2 in slices, nuke and squeeze like before
pan fry in pam olive oil spray [low calories] and garlic
put a slice of cheese on it--provolone, mozzarella or parmasian
put a TB or 2 of tomato sauce on each slice and nuke it again until the cheese melts

not as good as mom's but this only takes 10 minutes

I put a slice on a a toasted Italian roll and I do the last nuke on the toasted bottom but you could substitute gluten free toasted bread.