Starting week with healthier eggplant parmesan and pasta for meatless dinner! Baked to crispy perfection, and packed with punch of flavor from a delicious dredge.Oh, and I served it with scrumptious Garlic-Herb pasta which is my take on angel-hair pesto pasta served with eggplant parmesan in Cheesecake Factory. (recipe in notes)Before we jump into cooking Eggplant Parm, I would like to share how this recipe delivers at so many level. I mean, flavor, texture, that Italian comfort-food oomph plus light and healthier. 1. First and foremost, recipe only needs just spray of oil to bake eggplant. No frying required. (I use a simple/ordinary swap to bake crispy eggplant crust without frying. Continue reading to check how.)2. There is no eggplant parmesan without cheese. So, yes you will need cheese, both parmesan and mozzarella. However, singe-serve baked rounds need much less cheese, almost 1/3 of what goes into eggplant parmesan casseroles. Now, I'm not saying for a second that I don't like...
