Mock Eggplant Parmesan: don’t mock it.

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Layered & ready to go, balls and shreds of cheese

My daughter is briefly visiting from London (while also working from 6 AM to 5 PM because her employer abroad is American, so two different time zones) and high on her list of favored dishes is my lower-fat version of the famous eggplant Parmesan.

How lower in fat? I skip the egg-dipping, breading and frying of the eggplant slices. Instead, they’re sprayed with olive oil and seasoned on a baking sheet and slipped into a hot oven until they’re softened and browned.

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Roasted balls & shreds of cheese with roasted eggplant & spicy tomato sauce

I make a long-simmered slightly-spicy tomato sauce, then layer the baked eggplant with the sauce and cheeses, i.e., low-fat mozzarella (fresh mozz balls and grated) and grated Parmesan. Served with some soft or crunch-baked roasted garlic French bread and we’re away.

Daughter and I spent an afternoon at the Chihuly Garden and Glass museum in the Seattle Center where neither of us had been. It’s magical.

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Glass balls in boat inside the Chihuly Garden and Glass at the Seattle Center
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Outside in the Chuhily Garden and Glass

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