Recipe Review: Your traditional Eggplant Parmesan, lightened. Great classic Italian flavors
How come when I have the whole day off to cook I still end up rushing around and not having dinner made on time? Maybe because I'm always being overly ambitious and trying to make at least 3 things at the same time and have them all come out of the oven at the same time. The whole point of this dinner was to make things ahead of time so that I could throw them all in the oven half an hour before we wanted to eat, but naturally I bit off more than I could chew so everything ended up being cooked right away- and even then dinner was half an hour late- but more than worth waiting for!
I got new issue of shape magazine in the mail this weekend and it had a recipe for revamped Eggplant Parmesan that looked yummy so I went for and Italian theme for the evening. I made spinach and pesto chicken rollatini to go with the eggplant "nonparm". If you've been following the blog for a while you probably know that my boyfriend hates cheese, so I left out the Parmesan and only sprinkled mozzarella on half of the eggplant. I hate to admit it since I love cheese, but when you're trying to be health conscious, leaving the cheese out of things certainly does help cut calories. I'm writing up the recipe as intended, but know that if you are lactose intolerant, have food allergies, or are just plain crazy and don't like cheese this still tastes great without it.