Reduced-Fat Eggplant Parmesan
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.
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 of egg white, crunchy panko bread crumbs, and Parmesan cheese, but as soon as we layered it with sauce, the crust turned soggy. In the end, we found that breading only the top layer of eggplant gave us plenty of crispy crust and left us some calorie wiggle room for even more gooey cheese.
© 2018 America's Test Kitchen. All rights reserved.