Hey Rockstars! My garden is showing out this summer and I’m doing all I can to keep up with it and heed the Biblical words of Jeremiah 29:5, “Plant gardens and eat their produce.” LOL!  These beauties recently delivered a delicious Eggplant Parmesan, and I thought of y’all! If you don’t have this dish in your arsenal, I want to help you change that. Now, let’s not make this harder than it is. You can whip up Eggplant Parmesan with your eyes closed. Almost. I mean, there is that whole hot stove thing, so don’t take me literally. My point is that it’s as easy as is it delicious. I’ll show you!

EGGPLANT PARMESAN PLEASE

Ingredients:
2 eggplants
3-4 eggs
Breadcrumbs
1 Jar Mariana Sauce
8 ounces Mozzarella cheese
8 ounces Parmesan cheese
Fresh basil

Wash and prep eggplant by removing the ends and slicing into rounds. Salt both sides of each piece and spread on a cookie sheet. Let sit for about an hour on the counter top. When you return, you’ll see moisture has been pulled out of the eggplant and it’s pooling on the individual slices. This is exactly what you wanted to happen. Grab a paper towel and wipe off the moisture and the salt. Note: You can skip this step IF you like soggy eggplant. Otherwise, be a good little cook and follow the rules.

Whisk eggs in one small bowl and prepare a second bowl bread crumbs. Dunk your newly dried off eggplant slices in the egg bowl and then dredge them in the breadcrumbs. Fry them on both sides until they’re brown and getting crispy. Remove them to a plate lined in paper towels and let them rest.

Grate fresh mozzarella cheese and fresh Parmesan cheese and combine. Yes, there is cheese already grated for you in the refrigerator section of your grocery store. It will not deliver the same flavor. Don’t say I didn’t warn you.

You’re ready to assemble! Spoon a couple tablespoons of Mariana sauce in the bottom of a greased casserole dish. Add a layer of eggplant. Top each eggplant with cheese mixture. Repeat with second layer of eggplant, sauce, and cheese. (You’ll have leftover Marinara. Refrigerate it and holler if you need another tip for how to use it!) Top with more freshly cheese, because you can, and bake about twenty to twenty-five minutes in a 350 degree oven or until the cheese is bubbly and you can’t wait another second. Salt and pepper and enjoy!