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 o...