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Monday, September 27, 2010 @ 8:23 PM
baked eggplant parm in pictures

Along with those caramel apples, I also made eggplant parm for the potluck. It's been a while since I attempted eggplant parm and I've only ever known skin-on fried eggplant so peeling and baking the slices was a whole new venture for me.


peel. slice.


meet eggs.


breadcrumbs. parmesan cheese. spices.


bake at 350 for 5 minutes on each side.


ready to meet the pan.


things get saucy.


layering is key.


add mozzarella and parmesan cheese. lather, rinse, repeat.



bake til the cheese on top is golden brown (this could have used a few more minutes).


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about
about me.

i'm kelly.
26 year old stressbaker.
about-to-graduate grad school.
new england transplant.
eating through philly & the burbs.
baking my way into the hearts of friends.
way more than cheesesteak

think Philly's only got cheesesteak? think again!