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I tried to bake eggplant with Parmesan .It was good but mushy. Am I going to just have to give true crunch as a lifestyle? or could I have pan sauteed it in olive oil or coconut oil? I’m finding sauteing with coconut oil sets off the smoke alarm!!
Try baking the eggplant alone until soft, then pan sauteeing in olive oil (the pre-baking cuts down on the amount of oil and time you need), then dressing it up for the final oven bake.
As with anything, see if you can swap it out for another fat on your menu – for example, instead of an oil-based dressing with your salad, use lemon juice. Or choose extra-lean meat instead of just lean.
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