Mini Eggplant Parmesan
To use my eggplant I decided on Eggplant Parmesan. I’ve never actually tried the dish before and I realized, while looking through recipes, that it consists of a TON of red sauce and cheese. I went with a mini version to fit the scale of our eggplants. The eggplants were sliced, dredged in egg, then panko flakes, and baked in the oven. Once they were done, I added a dollop of tomato sauce and Parmesan cheese on top and broiled them for another minute or two. They tasted a bit like pizza bites.
A pic of our recent stash.
We had eggplant parm on Monday. I pretty much fry mine before baking it, and leave off the cheese and sauce until it comes out of the oven so it’s really crispy though! Not super healthy, but tastes so good! Hope you liked it!
That’s a good idea. I felt like all the recipes that cooked it all together would end up with soggy eggplant, which would not be enjoyable.