Eggplant parmesan is amazing, but if you bread and fry your eggplant before layering it with tomato sauce and huge amounts of cheese, it’s not as healthy as it could be. Why not find a way to cut down on the fat without compromising the taste of this classic?
That is what I set out to do this week, as I had a beautiful little eggplant from my CSA share begging to be eaten. I also had fresh tomatoes, onions, and garlic from my share, so I decided to make a fresh tomato sauce. When I realized how the sauce and eggplant could be paired, I couldn’t get the idea out of my mind!
I didn’t have bread crumbs and was weary of improvising with oats or another type of grain, so I forewent that step altogether. As a result, this eggplant parmesan doesn’t have the usual slight crunch you might expect. However, I made up for the lack of crumbs by making a ginormous batch of roasted garlic and using the mashed up, sweetened cloves as a delicious layer in between my eggplant slices. The taste is out of this world, and the consistency of the mash is similar to soft cheese, so I was able to skip that extra cheese as well.