This is a dish I wish I had an Italian grandma whose recipe I could steal. However no matter how bad you make it, it’s still the homiest dish you can eat. I usually avoid frying stuff, so I baked my eggplants and crusted them with Panko instead of the good ol’ flour. This made it crispy, not oily, and very delicious. I think it is important to make your own marinara sauce, but if your lazy, you could just avoid this step. I served it with orzo and some grilled corn, and made a surprising ending with the most amazing Hazelnut Chocolate Torte. Sadly, the days are getting shorter, and my natural lighting is failing me, so I could not finish the video properly or take any good pictures. But you get the idea. It’s just good ol’ Eggplant parm.
- 2 large eggplants
- 2 eggs
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