First, we use straight-up eggplant halves, which roast up to be creamy and rich. Then we spoon a layer of sauce over the eggplant's flesh and top it with a blanket of fresh mozzarella. Finally, we sprinkle breadcrumbs over the whole production, and bake it until the mozzarella is bubbling and the breadcrumbs are crispy and golden-brown. Trust us, you won't miss those extra layers of fried breading (and neither will your waistband).
EGGPLANT PARMESAN WITH FRESH MOZZARELLA
Removing all but a strip of the eggplant's skin lets the flesh meld with the sauce without falling apart
Recipe by Dawn Perry
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