Thursday, September 26, 2013

Eggplant Parmesean

Mia requested Eggplant Parmesean for dinner.  I baked the eggplant following the recipe I posted last month here, except using organic bread crumbs from MOM's instead of Panko.  I also used the marinara sauce I canned on Monday, sprinkled with a little daiya cheese.
For the side, I made some broccolini, first steaming it lightly, then adding some basil.

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