In the world of parms (i.e. chicken, veal, eggplant), eggplant is hands down my favorite. I hesitated to learn how to make this recipe for some time because I always thought it took too much time to prepare. Thankfully, I learned a little secret…baking the eggplant saves time, is better for you and tastes just as delicious as fried!
This is my Mom’s recipe..and I love it! It has so much flavor and just a fraction of the calories and fat that you would find in a restaurant version….this recipe has 310 calories and 18g fat per serving vs. 950 calories and 60g fat that you would find at a restaurant. The eggplant is baked and still perfectly crisp but it isn’t oozing with oil and mozzarella cheese. I find it to be a really great substitute.
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