I made this Healthy Eggplant Parmesan last night. I think it was a good way to make it – only breading one side of the eggplant and baking it instead of frying it was not only healthier but less time consuming and less of a mess. I also liked that this recipe only serves 4 – that way we weren’t stuck with a ton of leftovers! Mine turned out a little salty despite not adding any salt but I think it probably had to do with the sauce that I used.
4 out of 5 stars.