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Post by erin elizabeth on Sept 28, 2016 7:15:27 GMT -5
My week of cooking continues. New recipes Monday, Tuesday, and Wednesday for me. Last night was this Bon Appetit recipe and it was really good. You could easily sub your favorite marinara for the one used here to make it easier. I did a full recipe of sauce with two eggplants that were each slightly over a pound so it was enough sauce for some pasta, too. Fun presentation. Eggplant Parmesan with Fresh Mozzarella |
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applecrisp1
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Post by applecrisp1 on Sept 28, 2016 10:04:48 GMT -5
Just when I say that I really need to stop adding more recipes.... ok, what's one more. This looks great! Thanks for posting. You are on a cooking roll!
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Post by erin elizabeth on Sept 28, 2016 10:08:24 GMT -5
With your avatar, you have to!
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applecrisp1
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Post by applecrisp1 on Sept 28, 2016 10:15:38 GMT -5
erin-- So true! In fact I just checked the weather to see if I could go to the farmers market during my lunch break. I NEED to buy some eggplants! This dish sounds perfect for this fall day! Of course, eggplant, melted cheese is good anytime. Thanks again.
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sallyt
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Post by sallyt on Sept 29, 2016 19:28:24 GMT -5
I thought it looked amazing, but omg, SO MUCH olive oil! Did you use it all?
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Post by erin elizabeth on Sept 30, 2016 7:15:26 GMT -5
SallyT, my answer has to be yes and no! I made a full recipe of sauce, but didn't measure the oo--just a couple of swirls around the pan to be "enough." I did use a full 1/4c on the tray for the eggplant. And I used a smidge more than 2 tbsp for the breadcrumbs because I used about 1c and I wanted them to be golden and crispy.
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cafelatte
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Post by cafelatte on Sept 30, 2016 8:33:09 GMT -5
I love eggplant, but DH not so much. I have some fresh mozzarella I need to use up and this would be perfect. When I ask DH what he wants for dinner, and his answer is "anything is fine" (as his answer is always), I'll be making this! Thanks for posting.
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