When my husband and I were living in NYC for a year I made it my mission to eat as much good food as possible.
Over the year I ate some pretty delicious meals – from the best ice cream I have ever eaten to my new favourite pasta dish – there was certainly no shortage of good food. I should note, I do think I became somewhat of an NYC restaurant expert so if you ever go to NYC and do not contact me, that would be a huge mistake.
One place we discovered was this family run Italian spot that served some of the best and most authentic Italian food around. My husband ordered their version of eggplant parm and was immediately sent to cheese heaven. This eggplant rollitini was LOADED with ricotta, mozzarella, and parm, and covered in a rich homemade tomato sauce.
Eggplant parmesan is a traditional Italian dish that typically appears as layers of tender fried eggplant, rich tomato sauce, and creamy cheese. I present to you a just as delicious version but without all the frying and grease. This version bakes the eggplant instead of frying and uses a mixture of low fat ricotta and parmesan in the rich cheesy layer.
Not only can this recipe be classified as a “recipe makeover,” but it definitely fits into the “quickie meal” category as well. 2-for-1 deals are my favourite!
The taste of New York’s Little Italy right in my very own little kitchen. Enjoy!