Reduced-Fat Eggplant Parmesan

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Appears in Cook's Country April/May 2013

Most eggplant Parmesans are made with so much cheese and crunchy coating that you could swap ­cardboard for the eggplant and hardly notice. We set out to make a lighter version.

SERVES 6

TIME 1½ hours

Reduced-Fat Eggplant Parmesan

WHY THIS RECIPE WORKS

To slash fat from this cheesy favorite, using part-skim shredded cheese was a no-brainer; the challenge was re-creating the crispy exterior of breaded and fried eggplant. We had some success “oven-frying” the eggplant with a light coating o...

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