The problem with making ‘light’ versions of ‘bad’ foods is that I am inevitably disappointed; sure, I use Greek yogurt in place of sour cream (all the time, really), I try to cut the amount of oil in my salad dressings by using more vinegar, and I’ll try to occasionally squeeze in some low fat coconut milk, even if I know I like the regular kind so much better.
Bikinis, they require these sorts of sacrifices, no? (And of course this one that I’ve got my eye on is no exception. #hellotreadmillivemissedyou.)
But what I really mean is that when I’ve got a hankering for something, like, say….eggplant parmigiano, I’m not about to try and grill it, stuff it with fat-free cottage cheese, and eat it on a rice cake to try and get my fix. (I’ve got nothing ‘gainst rice cakes, but come on.)
At best, eggplant parmigiano is nothing short of transcendent; crisp, melty, silken, and gooey in the best way that gooey can be. At worst – and, actually, most of the time – it leaves more than a little to be desired. Greasy, oil-sodden stacks of eggplant deep-fried with too much breading, elastic-y plastic-y mozzarella cheese, and a snarl of limp overcooked linguine. Not to be Debbie-Eggplant-Downer, but I rarely treat myself to a plate of it while eating out, because there is nothing more frustrating than setting yourself up for disappointment and order-envy.