Parmesan Potato Slices

Heat the oven to 375º - spray a baking pan (WITH sides) with nonstick spray.
Melt 4 Tblsp. butter - add 1/4 tsp. seasoned salt, pepper (to taste) and pour over the baking sheet evenly.

Slice 6 red potatoes (the long way) into 3 pcs - approx. 1/4-1/3" thick.  Lay the potatoes over the seasoned butter and brush any excess butter over the tops.  (The photo below shows the cheesed up potatoes RIGHT before flipping.)

Bake for 25 minutes. Remove from oven and sprinkle 1/3-1/2 cup grated parmesan cheese over the tops of the potatoes - FLIP them over so they are cheese side DOWN.  Return to the oven and bake another 10-15 minutes or until the potatoes are tender & golden.

Eggplant w/parmesan & fresh mozzarella

This is a VERY, VERY lightened up version of the classic Eggplant Parmegiano. There's no heavy breading, frying involved but it's every bit as luscious and satisfying as the classic version.

Wash, dry & slice up a large eggplant (1/3 to 1/2" thick). With a pastry brush, generously brush one side of eggplant with olive oil.

In a frying pan, or a stove top grill (I use my Nordic Ware 2-burner stove top grill), grill sliced eggplant, oil side down, until tender. After 10 minutes, brush oil on the tops, season with salt and pepper and flip over. (Approx. 10 minutes per side).  If you'd like to eliminate frying altogether, lay the eggplant slices on a (nonstick spray) greased baking sheet, drizzle with olive oil and bake @350 for 20-30 minutes (check after 20 minutes) until it's softened and cooked.

Make a simple marinara sauce by sauteing a small chopped onion in a few Tblsp. olive oil in a small, heavy pan. Add a couple cloves of smashed, chopped garlic to pan and saute until tender, but not golden. To the onion/garlic, add 2-3 cups fresh, chopped tomatoes and let it simmer for 1/2 hour. Season with salt & fresh ground pepper. Add a few torn up basil leaves.

Arrange the cooked eggplant on a baking pan. Sprinkle with freshly grated parmesan cheese, spoon some marinara over the eggplant and top each with a thin slice of fresh mozzarella. Return to the hot oven for another 10 minutes and if you'd like the cheese bubbly, run it BRIEFLY under the broiler.

Chicken Parmigiana (chicken parmesan)

Pound boneless, skinless chicken breasts until they're uniform in thickness (1/4-1/2").  One chicken breast (a large half, actually) can be sliced into 3 nice, thin cutlets. 

Get 3  soup-type bowls and fill each bowl accordingly:

1.) approx. 1 cup flour, seasoned with S&P

2.) 2 beaten eggs with 2 Tblsp. water, seasoned with S&P

3.) 2 cups breadcrumbs (I use half regular unseasoned and half panko crumbs) - season generously with garlic powder, parsley flakes, salt, pepper, a shake of seasoned salt (be liberal with the seasonings!!) If desired, add 1/3 cup grated parmesan to the breadcrumbs.

Dip each breast in 1. (shake off excess flour)- then 2. - then 3. Put on a plate and chill for an hour.

Heat a cup or so of olive or vegetable oil in a large nonstick skillet until hot. Lower chicken in the hot oil & fry until each side is golden brown - don't crowd them in the pan!! If necessary, when one batch is done, clean pan & heat some fresh oil for the next batch.

To assemble -  spoon a thin layer of marinara (or your favorite pasta sauce/gravy) onto the bottom of a baking pan.  Lay the chicken cutlets on the sauce, leaving a little space between each. Sprinkle each cutlet with grated parmigiana-reggiano cheese (parmesan)- spoon some sauce over the cheese, drop shredded mozzarella (or sliced, fresh mozzarella or scamorza) over each cutlet. LOOSELY cover with foil making sure there's room on top so the cheese doesn't stick.

Bake @350º for 30-40 minutes - remove the foil covering the chicken, kick the temp. up to 400º and bake another 10 minutes until the cheese is nice and bubbly.

MARINARA:

http://cookitfresh.blogspot.com/2013/09/basic-marinara-and-my-saucegravy.html