Food Galore: Egg Plant Parmesan

John came home early from work today and he offered to cook dinner. I was like, "You're going to cook me dinner? What are you cooking?" He said whatever I like, so I said eggplant parmesan. He looked up the recipe online and we started to cook. I was super excited because I didn't have to "cook" for one day! I was his sou chef and we worked well as a team. I was nervous with how our dinner will turn out, but surprisingly, it came out really good! We had to alter the original recipe because we didn't have certain ingredients. I am satisfied with our spontaneous dinner and will look for more recipes to cook from!

The sauce:

1 whole garlic minced, 1 jar of pasta sauce (Ragu organic), a pinch of Kosher salt, and a pinch of cayenne pepper. Blend all the ingredients together with 1 table spoon of olive oil.

The eggplant:

Slice 1 big organic eggplant vertically 

We didn't have bread crumbs, so we made our own haha! We toasted two pieces of whole wheat bread and crumbled in a zip-lock bag.

Cover the eggplant with bread crumbs on both sides before dipping it in the egg. (we used 3 organic eggs)

Pre-heat the oven to 350. While you wait, pan-fry the eggplants on both sides for 10 minutes on medium-low heat.

Layer the ingredients in the following order: Sauce, eggplants, sauce, cheese (we used shredded mixed cheese), sauce, eggplants, sauce, and cheese. 

We added our own variation by topping it off with strips of bacon! 

Cook for 30 minutes and let your dish cool down for 10 minutes. 

Our finish product! Eggplant parmesan with steamed carrots and broccoli. Here is the original recipe.