Since I first posted this, it’s become my go-to recipe for eggplant Parmesan (see the update below). It’s lighter (but still no diet dish) than traditional and I do it in stages when we get a couple of cooler hours in a day.
Zucchini, mozzarella and prosciutto. Even if you think you’ve had enough zucchini it’s a great excuse to make this recipe!
Although it’s not a difficult dish, I tried a simpler eggplant parm. Instead of breading and frying the eggplant, I opted for grilling it.