I had an extra eggplant and a ton of spaghetti sauce, so I decided to make eggplant parmigiana and use the eggplant before they went bad.
If you read my entry on zucchini and eggplant parmigiana from a couple months ago, you'll know the basic assembly; just remember to sprinkle the mozzarella and eggplant with Parmesan cheese before adding another layer of eggplant.
I forgot that I made my spaghetti sauce too runny, but it all worked out okay because baking it seemed to have thickened it up a bit. Will and I both liked it, as we always do. Next time I'll add a bit more Parmesan, though.
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