My husband eats eggplant parmesan regularly. I do not. All of those times he has tried to get me to take a bite, I have declined. But I decided to flip to the vegetarian section and this recipe caught my eye first.
Derek decided he would help out on this one. The first thing I did was cut off the ends of the eggplant and look at the inside. Hmm…interesting. Within 2 minutes of starting to make this dish, I was searching for YouTube videos to tell me if the eggplant I had was rotten. Luckily, mine was not! So away we went.
Eggplants are so interesting. Cutting it was almost like slicing through styrofoam, but then they rolled up so nicely. I learned a lot about this vegetable that I really knew nothing about before now.
And the filling – yum! It smelled so good that I could have eaten it straight out of the bowl. Sara’s method for making croutons worked great. I will never again purchase croutons for salads made at home.
Here we are filling the eggplants right before rolling.
And here they are ready to go into the oven. I think they look beautiful!
And, of course, the finished product.
I’m not going to lie – I didn’t hate this recipe and I was surprised. I could totally eat this meal on a regular basis.
I’m having a lot of fun on this culinary trip!