The gorgeous perfectly medium-sized eggplants, heirloom tomatoes, & huge bunches of basil were too hard to resist at the farmers market Saturday, so last night I turned them into a nice "Eggplant Parmegian". Bought one black-skinned eggplant, along with one violet-skinned & 2 small white-skinned. Sliced them up, seasoned them, & baked them on baking sheets until partially cooked through; then layered them with fresh sliced heirloom tomatoes (used a purple variety), sliced soft fresh mozzarella, whole basil leaves, some jarred "Paul Sorvino Marinara Sauce" (delicious stuff by the way), & some shredded 3-cheese mix.
Turned out great (how can you screw up Eggplant Parm? Lol!) & served with some rotini pasta & a nice green salad.
Plan to have some of the leftovers for lunch, & for Eggplant Parm Subs later this week.