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The New DU. No-fry eggplant parmesan
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eleny
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Mon May-25-09 05:52 PM
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I've quit breading and frying the eggplant slices since hubby's developed some health problems. I bake the slices on a baking sheet that I smear with a scant bit of olive oil. Then I layer the slices as usual with sauce and just a little bit of shredded Italian cheeses in a covered casserole.
What I've learned is that eggplant has such a powerful and distinct flavor that I don't miss the traditional method. And it's so much easier. I've made this once a week for the past three weekends and we're not tired of it yet. Another nice thing is that the kitchen cleanup is about nil.
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