A Deliciously Burnt Eggplant Parm

Less words, more food

Last night, my mom and I prepared an Italian Feast. Eggplant Parmesan adapted from this recipe, Green Salad with a lemon-dill vinaigrette and spicy whole wheat foccacia bread (we bought that ).

Eggplant preparations:

The REAL STUFF: Parmigiano Reggiano and San Marzano Tomatoes

Putting it all together:

Salad Preparations:

Cucumber Tip(courtesy of my friend Amanda): To make a lovely pinwheel design on your cucumbers, peel, and then drag a fork down around the entirety of the cucumber to make lines.

Then slice. And you will end up with these beautiful looking cukes!

We baked the Eggplant Parm for 25 minutes and then decided to broil for a few minutes to brown the top. I gave my mom specific instructions for broiling: “Leave the oven door open and keep an eye on it to make sure it doesn’t burn!” Of course, the SAG’s were on so she had to go take a peak… leaving our poor Eggplant Parm to burn! Luckily, it wasn’t ruined.

Just a little crispy

Slicing the spiiiicy foccacia
    

Despite the burnt-ness, it was absolutely Delish!

 

See you later for an extra special post!

What is your favorite baked/casserole style dinner dish?

I have so many! I love baked dishes and casseroles! Hm… I guess it would have to be my lasagna. But eggplant parm, kugel and baked pasta are all very close runners up!