This is moderately lighter than a traditional eggplant parm in that it skips the typical messy frying part. You achieve the same crispness on the eggplant baking the breaded slices in the oven. To cut down on cooking time, substitute your favorite jarred tomato sauce for the homemade recommended. You won’t sacrifice much in the flavor department. I use pre-shredded mozzarella as a short cut as well (gasp!). Do make sure to season your ricotta; the lemon and garlic really kick the whole dish up a notch. Continue reading “BAKED EGGPLANT PARM WITH LEMONY RICCOTA AND BASIL”