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  • Angela Moore

    Super easy and delicious Eggplant Parmesan:

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Baked Eggplant Parmesan For the Eggplant: 2 medium eggplant (about 2 pounds) cut crosswise into 1/4-inch-thick rounds 1 tablespoon kosher salt 4 cups breadcrumbs 1 cup grated Parmesan (about 2 ounces) Salt and freshly ground black pepper 1 cup all-purpose flour 4 large eggs 6 tablespoons vegetable oil For the Tomato Sauce: 2 cans (

Baked Eggplant Parmesan by Smells Like Home, via Flickr

Looks like a meatball sized horderve

Baked Parmesan Zucchini - Crisp, tender zucchini sticks oven-roasted to perfection. It's healthy, nutritious and completely addictive!

Eggplant Parmesan Sliders..instead of flour and bread crumbs I could use pork rinds. Also, make oopsie bread for buns.

Eggplant Casserole-comfort food for Rick. Ok, I made this and it is one of the most amazing recipes I've made. I was VERY heavy handed with the sage and black pepper. Also, I used 2 eggplants rather than one because they were small. One trick is to get all of your seasonings how you like and THEN add the egg at the end. I was a little doubtful about the cornbread topping, thinking cracker crumb would be better, but I'm glad I followed the recipe because it was AMAZING!