Tonight for dinner I decided to give the eggplant I bought Thursday a go. And what a SUCCESS!
Made eggplant parmesan!
Medium Eggplant Egged Washed and dipped in Bread Crumbs then fried in EVOO topped with sliced heirloom tomatoes, organic pasta sauce, and vegan cheese baked at 350 for 10 minutes.
(to melt the cheese)
YUMMY!
Along with the eggplant we had
Spinach Feta Cheese Bread from
Stone Mill Bread and Flour Company.
Stone Mill is a local bakery and the bread is to die for. http://www.stonemillbread.net
0 comments:
Post a Comment