This is our dinner of Lighter Eggplant Parmesan from Everyday Food Light. What makes it light is the technique of baking the eggplant first and then assembling it in a lighter tomato bechamel sauce. This is one of the recipes from the book I've made when it was first published in Everyday Food Magazine December 2008 and I distinctly remember not being all that impressed with it. After making it a second time it tasted exactly the same and, again, not anything I'd highly recommend trying. To me, the bechamel sauce was gummy which I believe unintentionally made it heavy.
One of my favourite dinners to order at my favourite Italian restaurant is Eggplant Parmesan so I am probably a little hard to please when it comes to this dinner in particular. I love it coated in breading and deep fried, so I'd be more inclined to do just that for any future eggplant parm dinners. There really is no trade-off comparable to the real deal.