I know what I'm about to say might spark some controversy...but Italian food is the best food. Hands down. I crave it each and every day and probably even dream about it at night and just don't remember. Well, yesterday, I was at the 5-mile mark on my run and had an epiphany that I wanted Eggplant Parmesan for dinner. Because who doesn't think about what they're going eat later with the calories they're currently burning? That's a thing, right? Except the more I thought about it, the more I really didn't want to spend my relaxing Sunday evening babysitting 20 pieces of eggplant on a super hot and oily stove. So I put my thinking cap on and decided to invent an easier Oven-Baked Eggplant Parmesan recipe that tastes just as good as the real deal, but is literally half the effort and saves big-time on calories since it's baked rather than fried. YUM!
