Eggplant Parmigiana

On November 23rd, Thanksgiving day, after visiting family members and enjoying company and great food we got into the kitchen ourselves.

We made eggplant parmigiana! It has been something I've been wanted to make ourselves and experiment with.

This recipe was found on theplantbasedschool.com

I learned that eggplant is not good to be stored in a fridge. It did not ruin the recipe by any means, but the eggplants did become riper quicker than I planned.

It was fun to have both of us in the kitchen and to make this recipe.

It was quite yummy and I ate it up in 3 days!!!

We will be making this recipe again and making some minor adjustments with using grated parmesan cheese (as it's what it more prefers). In the above recipe we used shredded parmesan cheese that is from follow your heart brand.

I look forward to making this recipe and perfecting it and truly enjoying this meal again. It is one that we have added to our bookmarks as of course a bunch of previous ones that we have posted about too.