Eggplant with Tomatoes, Ricotta and Parmigiano-Reggiano

Eggplant is often associated with oil-and-cheese-rich eggplant Parmesan. This recipe takes all the elements of that classic dish and streamlines the preparation while cutting the fat substantially. For example, the eggplant is roasted in a hot oven with just a thin coating of oil, rather than fried in oil on the stovetop, and fat calories are kept to a minimum by using part-skim-milk ricotta and mozzarella cheeses
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