Helloooo, frandsss! It’s almost Thanksgiving! A day to give thanks, a day to celebrate family and friends, and oh! oh! Food, too, of course! I am a huge lover of Thanksgiving classics: the bird, the stuffing, the gravy [GIVE ME ALL THE SAUCE]. But y’all. This is a PERFECT vegetarian option to have available — and it does NOT disappoint! This beauteous dish packed with breaded eggplant, enough cheese to feed a village, and a spicy, delicious tomato sauce? Trust me, you’ll find this on my plate right alongside the turkey.
The sous chef LOVES eggplant parm — and ironically enough is allergic to eggplant. But it’s okay, not in the ‘need-a-hospital-asap’ allergy. It’s more of a ‘itchy-mouth-but-give-me-seconds-because-omg’ kind of allergy. I think he actually had thirds. Because this eggplant parmesan is e.v.e.r.y.t.h.i.n.g. And let’s be honest: It’s starting to get so cold outside, this is the perfect cozy dinner — and it’s called LAYERING people, you’re putting on your layers for the wintertime. A little bit of extra weight to keep you warm. Totally acceptable. And very wise if you ask me.
Quick embarrassing aside: the other day I was craving pasta, and honest to goodness I could not for the life of me decide whether I wanted to make it with a bolognese sauce, or a cheesy, gooey bechamel sauce [I know, life problems people, life problems]. So naturally, I made both. Tossed the pasta in the cheesy delicious white sauce, and of course topped it off with my favorite bolognese — WHICH, I can’t wait to share this recipe with you [It’s basically lasagna in papardelle-form…. YES, PLEASE] and is so dreamy and decadent. And brings me to my point: I love that this eggplant parm has the best of both worlds [when sauce IS your world, it makes a difference, trust me!]: the richness of the cheese, heartiness of the tomato sauce, and salty, crunchy layers of fried eggplant. I.e. heaven in a bowl.