Dear Self: If you’re planning on making eggplant parmesan, and have been drooling over the thought of eggplant parmesan since you left the grocery store, it would probably be a good idea to pick up CHEESE at said grocery store in case you don’t have any at home, like you thought you did.
Note to Self Addendum: It might also be a good idea to wait until you have the cheese to eat it.
I don’t make eggplant paremsan any particular way. I cut up the eggplant, put it in a baking dish, spray it with olive oil cooking spray and shove it in a 350 degree oven. I stir it occasionally and let it cook until it gets all mushy, about half an hour. Then I add tomato sauce and mozzarella cheese and put it back into the oven until everything is hot and melty. Serve and eat!
I like my eggplant in bite sized pieces so I don’t have to cut it when it’s served. Delicious! Sometimes I add onions or mushrooms (or both!), but I saute them first.
What’s your favorite way to eat eggplant?