🌟✨ Here it is—Eggplant Parmesan, everyone’s favorite! 🍆💖 This delicious dish is perfect for feeding a family of five and is packed with flavor. Just look at that fresh mozzarella! 😍
On the side, I’ve got spaghetti garnished with fresh basil, and we’re serving it with crisp iceberg lettuce wedges drizzled in blue cheese dressing. A sprinkle of grated cheese on top, if you please! 🍝✨
This recipe is part of my e-cookbook, “$25 Meals,” launching today! It’s all about feeding your family healthy and flavorful meals without breaking the bank. Start planning your meals and shopping lists now to make the most of your budget! ❤️
You can find the recipe below, and don’t forget to follow me for more delicious ideas!
$25 Family Meals eBook: Available Today! — Go to Recipes (top of my page) 🧑🍳❤️
Here’s the recipe once more:
Ingredients:
1 large eggplant, sliced very thin (peeled is optional)
3 cups marinara sauce
1 cup mozzarella cheese, shredded
2 eggs, whisked
12 slices fresh mozzarella
1 cup mozzarella cheese (shredded)
16 oz spaghetti
Salt & pepper to taste
1/2 cup grated pecorino Romano cheese mixed into breadcrumbs
1 cup flavored breadcrumbs
Directions:
Preheat oven to 375°F (190°C).
Dip eggplant slices into egg wash, then fry until golden. In a baking dish, layer fried eggplant with marinara, shredded mozzarella, and sauce. Repeat layers. Top with fresh mozzarella slices and cover with marinara sauce. Bake for 30 minutes. Cook spaghetti according to package instructions. Serve eggplant Parmesan with a side of spaghetti in marinara sauce and an iceberg wedge drizzled with blue cheese dressing.
Buon Appetito! 🇮🇹
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