Eggplant Parmesan

Here I offer a lighter version of this classic dish. Instead of coating the eggplant in flour or breadcrumbs and frying it in lots of oil, it is roasted, substantially reducing the amount of oil required and producing a lighter, more fresh-tasting dish. This also eliminates the need to salt the eggplant in advance, as called for in many recipes. The result is a dish that’s faster and easier to assemble. It’s even tastier reheated the next day, once the flavors have had a chance to meld.