Make an eggplant Parmesan without extra breadcrumbs or oil
Make-ahead meals and cooking for the freezer, once relegated to suburban supermoms who had it more together than the rest of us, are now trendy with the healthy-eating crowd.
Lighter take on a classic heavy eggplant Parmesan
I’ve always been a big fan of eggplant Parmesan. There are a bunch of ways to make this classic Italian dish, but I’m partial to what you might call the full-fat version: thick slices of breaded eggplant that are sauteed, then baked until creamy, and finally topped with tomato sauce and melted cheese.