This week’s pick came courtesy of Whit, who flagged Ina Garten’s Eggplant Parmesan from her Cook Like a Pro cookbook. It wasn’t the quickest recipe to pull together, but it was well worth the effort. We agreed it was delicious and one I’ll definitely circle back to during Lent.
Let me just say: it is SUPER cheesy. I don’t even know how to describe the level of cheesiness… think mozzarella stick-level cheesy with just a hint of eggplant. The dish itself is pretty rich, so it was perfect paired with a big green salad and a piece of my sourdough. And best of all, it made enough for supper and leftovers the next night. You know how much I love leftovers!
Ina Garten’s Eggplant Parmesan
Cook Like a Pro
We saved this one to enjoy once John returned to Auburn, since he’s the kind of young man who likes to see some meat on his plate. I wouldn’t call him a picky eater, but he absolutely has opinions.
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