I especially enjoy Italian dishes as you may have deduced from several of my posts and recipes. *
This Healthy Eggplant Parmesan recipe by Julia Frey is much quicker to make than dipping eggplant slices in egg, then breadcrumbs and frying them in oil. As a result, this is a much healthier dish with fewer calories too. Julia’s Vikalinka website also has helpful detailed suggestions for baking this dish including selecting the best eggplant. For example, do you know how to identify a male from a female eggplant resulting in better baking results?
When making this recipe and learning from my personal errors, I suggest that you make sure that you slice the eggplant lasagne-thin as outlined in the directions. Sometimes the thick skin of the eggplant may still be chewy-tough. Peeling the eggplant will avoid this problem.
I added a half cup of ricotta cheese to the mozzarella and parmesan cheese mixture making it a slightly heartier dish. —
Buon appetito! — Carole