Once again, the right recipe has come from one of you just when I needed it. Our last three small eggplant were languishing in the fridge just waiting for Kate, over at A Spoonful Of Thyme to post her recipe for Eggplant Parmigiana. We usually make the the quickie version by just frying the eggplant, topping with cheese after flipping, and adding sauce and grated parmesan after plating, skipping the baking stage. Check out Kate’s blog for great shots and the complete recipe, which I followed except I used some of the leftover roasted pepper sauce I had frozen – it was 75/25 tomato/roasted red pepper.
We paired it with some ditilini and this is my plate.
I didn’t have quite enough eggplant for the dish I chose, so I ended up with a layer and a half, which wasn’t as pretty but still delicious and a great use for this sauce. Thanks Kate for the inspiration to make our first ever baked eggplant parmesan.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: My Last Day In Marco
Two years ago: Just Some Stuff For Today