I made some pretty bad ass eggplant parm the other day, but it was more eggplant swiss.
Cut into slices (fat ways) dredged it in egg, then crushed up French's fried onions, then lightly fried, then stuck it under the broiler with a tiny piece of swiss on top. Then fancy marinara. ( I eat marinara and spaghetti sauce so sporadically that I tend to buy the fancy special flavored ones, that are typically a buck or two more expensive. its always completely worth it.)
I'd like to come back to this every now and then.
I'd also like to be a copycat of my dear friend Erika the teaching queen and start a teaching blog.
