A few weeks ago as I was doing some weekly meal prep and I had the television on as I cooked. Low and behold there was a Six Million Dollar Man marathon on. I know that I am giving away my age on this but who cares. I admit that as at child I loved this program. Watching it now it is so dated and hysterical but it was great, back in the day before all of our modern techno gadgets made us all bionic. It also reminded me of one of my favorite recipes by Lindsay Wagner (aka the Bionic Woman) or specifically from her book The High Road to Health (1990). My copy is worn from use.
This recipe is very adaptable and it is easy to double or triple based on the number of people serving … or freeze the cooked stacks for a quick easy prep dinner on a hectic weeknight in the future. The sauce is simple and tasty; use “no salt added” tomato products to reduce sodium. Fresh herbs can really turn up the flavor so add your favorites!
One of the things that I dislike about more traditional eggplant parmesan recipes (aside from the fact that they are fried) is the way it is served swimming in the sauce. I enjoy the tender crunch of this version and serve the sauce on the side for dipping. But you can certainly serve it in the more traditional way if you prefer. See, very adaptable! Let me know what you think!