Maybe I should just rename this blog, “Dining” because I am not doing so well with the “lite.” But I like taking pictures of our dinners so maybe I’ll just start up again and, who knows, maybe the food will get lighter.

On Saturday Sarah and I go to the farmer’s market and we find the elusive Italian eggplant. Sarah took a cooking class in April with an Italian chef and he explained to us that the round Italian eggplants are not bitter and do not need soaking. We buy some and decide to make eggplant parmesan. We bread the eggplant with seasoned panko breadcrumbs and since frying the slices is so messy, we fire up our electric wok and do all the frying outside. The results are that the eggplant is kind of heavy and too bread-y. Next time we will try the America’s Test Kitchen recipe. In this recipe the eggplant is cooked in the oven rather than being fried. I think it will be much more “DiningLite.”

Eggplant parmesan