Eggplant Parmesan
- Fiona Lachman
- Jul 16, 2017
- 1 min read
This was my first time making eggplant parmesan! I made it a couple months back as a way of simultaneously de-stressing and procrastinating my midterms. I went off of this recipe: http://allrecipes.com/recipe/25321/eggplant-parmesan-ii/. I was planning on baking half of the eggplant in the oven (as the recipe suggests) and frying the other half in a pan, but due to our cruddy college apartment oven, ended up frying most of them. The oven just wouldn't bake the eggplant quickly enough. I also didn't have enough eggplant to make a complete 3rd layer, so I made it 2.5 layers and deftly smothered it in cheese so you can barely tell 😅. For the sauce I used tomato basil marinara from Trader Joes and used brand-name Italian breadcrumbs from Target express. My friends thoroughly enjoyed this dish and it was gone in two days!!
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