It was Superbowl Sunday, and instead of sharing tater tots and sloppy joes with friends in VA, we opted to not drive our car into a ditch and stay home. I had an eggplant sitting in the fridge, and decided to try a new recipe for Eggplant Parmesean. It was from the "Light Recipe" book from America's Test Kitchen. I didn't take any pictures of the finished product, but it was super tasty. You only breaded one half of the eggplant with toasted panko, so it kept the eggplant from getting soggy. I also made a quick tomato sauce to go with it. A comforting lunch/dinner on a cold winter's day!
I apologize for not taking pictures of the finished product! I was simply too excited to eat it.
Quick Tomato Sauce Thickening in the Dutch Oven
Panko toasting on the stove!
Eggplant draining in pink colander!
Eggplant freshly de-watered