Eggplant Parmigiano

My husband anxiously awaits the cutting of the first glorious purple eggplant. Eggplant Parmigiano is one of his favorite dishes. Each time I prepare it, even though it changes depending what the garden tempts me with, he says it is the best ever. So, I will share recipe version 26 with you...
It all starts in my garden. If you don't have a green thumb, head to your local farmers market or a grocer who keeps fresh produce. Gather a medium sized eggplant, (not too soft, should have shiny skin), a few tomatoes, fennel bulb, a couple green or yellow bell peppers, chives or yellow onion, bulb garlic and fresh herbs (basil, thyme & oregano).
Start your grill while prepping the veggies. This step is optional, but a bit of grilled veggie taste adds to the balance of sweet and bitter. Cut the fronds off the fennel bulb and de-seed the peppers, rub with a little olive oil and throw on top shelf of grill. While they cook, slice the eggplant into thick rounds, about half a finger length. Coat the slices in beaten egg, then a mixture of equal parts of flour & cornmeal. generously sprinkle with garlic powder & pepper. Saute in olive oil until golden brown on both sides. Let cool. Perfect timing to go out and turn your veggies on the grill.
Finish prepping the other veggies, thinly slice the onion, the tomato a little thicker, peel the garlic bulbs and mince the herbs. Slice mozzarella, grate parmigiano regiano and ready your marinara (use your favorite brand (Rao's) or make your own). I mixed the "parm" with a little fresh cream and reduced into a thick alfredo-style sauce, but once again, this is optional. Rescue the grilled veggies, slice the fennel and chunk the peppers.
Now the fun begins...let's assemble.

Spray or lightly oil the baking dish, I prefer glass, it bakes more evenly and you can peek at the action as it bakes. Lay unbaked lasagna sheet ( I used Rossi Pasta Spinach & Basil flavor), it acts as a buffer and sucks up the moisure from the eggplant as it cooks. Obviously, the eggplant rounds are next, then tomato, pepper, fennel, onion ( I used a layer of fresh chives because they are so plentiful in the garden right now), a whole garlic bulb, thyme and basil. Then carefully spoon your marinara over the top. Finish with mozzarella round garnished with oregano and random spoonfuls of parm-cream. Bake until bubbly and golden. Don't overcook, you want the eggplant to still have texture and to be able to reheat the leftovers without that "burnt" flavor. Let it sit and cool a bit after taking it out of the oven to let the flavors set up.  Open a bottle of Italian Red or California cab and savor your labor!