Eggplants are low in calories and fat and a good source of dietary fiber, B vitamins, potassium, and vitamin C. Traditional Eggplant Parmesan recipes call for salting, pressing, draining or “weeping” and frying the eggplant in batches before layering it in the casserole dish. So much work! And when eggplant is fried, it acts like a sponge and soaks up a lot of oil.
There’s none of the prep, clean-up, and extra fat in this recipe! No need to hover over a hot spattering fry pan. You’ll need extra time for the baking though, but that’s just extra time for you to relax. Continue reading “Eggplant Pesto Parmesan”