This is a healthier version of the traditional Eggplant Parmesan because you bake the eggplant pieces instead of frying them. Thanks to my friend Devon's cousin, Kara, for passing the recipe along. I actually made my own modifications based on similar versions I've made previously, and I think the combination turned out great!
The amounts I used in this recipe were perfect for a square baking dish. Feel free to increase the amounts to make them in a full-sized casserole dish if you're cooking for a crowd or want leftovers. Also, since I was making this for Devon who can't eat gluten, I used brown rice flour and gluten-free breadcrumbs. (By the way, we are planning an entire Gluten-free meal for "G" week!)