Eggplant Parmesan

You might need to check your jealousy at the door. Unless you aren't a big fan of quality girl time, grown-up slushies, or fantastic food...in that case, read on, oh cold-hearted.

A few weeks ago, a good friend (who is working her butt off in PT grad school) migrated south from Seattle for a much need R&R in her hometown. This, of course, meant fro yo, quality conversation time, debriefings on life, and a date with our favorite person ever: Cari.

You can't have a girl's night without a little vodka, lots of laughter, and good home-cooking. Am I right, or am I right?

Enter Eggplant Parmesan.

Neither of us had ever made this dish before, but there's a first for everything...and our grown-up slushies gave us the extra boost of confidence we needed (if we were lacking any).

Needless to say, it was a success.

As always, we made our voices hoarse from talking, had sore cheeks from laughing and smiling, and left with the feeling that we are so blessed to have such great people as friends.

Ingredients:

1 eggplant, peeled and sliced

1 egg, beaten

2 cups Italian breadcrumbs

3 cups spaghetti sauce

8 oz. mozzarella cheese, shredded

1/4 Parmesan cheese

Italian seasoning

Preheat oven to 350 degrees F.

Dip eggplant slices in egg, then in breadcrumbs. Place eggplant in a single layer on a baking sheet and bake for 5 minutes on each side.

In a 9x9 dish, spread half of the spaghetti sauce on bottom. Place a layer of eggplant slices on top of sauce, sprinkle with cheeses. Repeat with sauce, eggplant, and end with cheeses. Sprinkle Italian seasoning on top and bake for 35 minutes or until golden brown.