Eggplant Parm

So, I’m not one who enjoys eggplant parmigiana – it’s the texture of the eggplant.

But! My kids will eat it and my dad loves it, so I’ve been making it for the last few years.

Anyways, I slice the eggplant thinly.

Then, I soak it in an egg batter and then bread crumbs.

I coat the cast iron in olive oil at low and then drop them in for 2 1/2 mins and then flip. From there put it in a casserole dish that is coated in sauce.

Then I add cheese on top and a little more sauce and put it in the oven at 350 for 12 mins.

No one has complained about it and it’s a quick thing to add to a pasta dish.

Try it out and let me know what your friends and family think.