The Daily Digital Photo
Chronicling the life of Clayton and Spenser, with memories of Scooter

September 4, 2008


What's not to enjoy? I have become addicted to eggplant parmesan this summer and make it just about once a week. Here's the trick, though, instead of frying the eggplant, you roast it. Dip the slices in egg followed by breadcrumbs, then roast each side for about ten minutes in a 400° oven. Assemble with cheese and sauce, etc. and bake at 350°. Same great taste, no large rock sitting in your stomach after!