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Eggplant parmesan is my favorite food and eggplant is one vegetable that I can seem to get J. to eat. But since I'm generally feeding just the two of us, it's difficult for us to use an entire eggplant. This recipe from Martha Stewart is the perfect solution for eggplant parmesan leftovers.
See my eggplant parmesan recipe here.
-2 large eggs
-Coarse salt and ground pepper
-3/4 cup plain dried breadcrumbs
-Olive oil, for baking sheet
-1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
-1 loaf (8 ounces) soft Italian bread
-2 cups store-bought tomato sauce
-8 ounces part-skim mozzarella cheese
|Slice the eggplant.|
|Dip the eggplant into the egg, then into the breadcrumbs.|
|Bake for 20-25 minutes at 450.|
|Meanwhile, sauce the bread.|
|Top the pieces with the baked eggplant.|
|Top with the mozzarella cheese and return the the oven for 6-8 minutes.|
|Remove from the oven and make a sandwich.|
This sandwich was so good! But it was also really big, you'll need to smoosh it flat before you can eat it. This is a perfect way to enjoy the flavors of eggplant parmesan in a lunch.