I’ve written a whole blog post about eggplant parmesan, specifically, my eggplant parm stackers; one of my favorite meals in the world. Today just felt like an eggplant parm kind of day, and I had the time to make it. This time I made a cheese-stuffed traditional eggplant parm instead of the summer stackers.
Here’s the eggplant parm stackers blog post with my recipe. I also made eggplant rollatini which was as good if not better than the stackers! Here’s the rollatini blog post in case you didn’t catch it, there are demo photos showing how to make them.
This season is coming to an end with the incredible, freshly picked eggplant I have been buying from Ron, a farmer/ vendor at the Troy Farmers Market. š Wahhh…