Eggplant Parmesan is an incredibly comforting vegetarian dish, but sometimes eating it makes me feel really guilty. Heavily breaded eggplant drowned in layers upon layers of cheese is enough to make me plan my next diet!
We’ve given eggplant Parmesan a makeover and lightened it up by baking our breaded eggplant slices instead of tossing them into the greasy fryer. Substituting part-skim ricotta cheese whipped with a couple egg yolks gives us all the cheesy flavor we need without adding multiple pounds of cheese. A small amount of mozzarella cheese is added to give this dish the gooey texture that we love.