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.
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.
Ms Chef in Seattle 