Mock Eggplant Parmesan: don’t mock it.

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.

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.

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


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