Before you get started, I want to warn you that this is not a traditional recipe, this one is quick and simple enough for a week-night. Click this link if you were looking for a traditional recipe and want to bail out now.
Mine is low-fat, gluten free, and either vegan or vegetarian depending on whether you use mozzarella cheese or a vegan substitute. In case you worry that this is sacrilegious, don’t. First of all, the traditional dish it isn’t from Parma at all, despite the name it is from Southern Italy. Second, there are many regional variations on eggplant Parmigiana, also called eggplant parmesan in the USA, and third, there are two completely different traditions that claim the name, one is the baked casserole type and the other is the stacked slices type. I like the casserole type best but each slice of eggplant is generally salted, pressed, dipped in egg, breaded, then fried, and finally baked with sauce and cheese. That is just too many calories and way too many steps for me. Continue reading Every-day Eggplant Parmigiana