Lighter Eggplant Parmesan

Good eggplant parm is one of my absolute favorite foods. The eggplant is custardy, the tomatoes are just a tad sweet, and the combination of shallow-fried breadcrumbs, tomatoes, mozzarella, and basil is just divine.

The version I make uses a method that makes it more approachable to doing at home - I add just enough oil to coat the bottom of the pan, add the eggplant, and add more oil under each the eggplant after I flip. I find this method uses less oil and makes the whole dish a bit lighter (which I like!)

A few key tips:

- Salt the sliced eggplant rounds before battering and pan frying. This draws out the moisture and allows for the pieces to get that perfect custardy texture.

- I like to use just a few tablespoons of mayo in the egg wash. It helps thicken the consistency and allows the breadcrumbs to stick better.

- I like to make homemade marinara, but it can be time consuming. If buying store-bought, I recommend Rao's brand. I've shared my recipe below if you want to make it homemade.

- Cover the dish to bake, then remove the aluminum foil and broil for just a few minutes to get that nice golden brown and delicious top.