This Eggplant Parmesan recipe is one of my all-time favourite vegetarian dishes. I created this recipe quite a few years ago when I was looking for ideas for Meat-free Mondays and a similar recipe caught my eye. My family claimed they didn’t like eggplant (or aubergine, if you’re a pom) but they devoured every last morsel.
My fiancee is one of the fussiest eaters I know and not long after being together I got him to try this and this has become his favourite vegetarian dish also! This was also the first dish I made where I learnt to make my very own bechamel sauce.
I’ve adapted the recipe over the years and have found myself sticking to this one. Hope you enjoy! Oh, and the leftover egg and bread crumbs can be used to make my delicious crumb cakes!
I love making homemade gnocchi. I find it very therapeutic. These are like soft pillows of heaven and they pair beautifully with any kind of pasta sauce. I personally prefer to serve these with pesto and cream, or with burnt butter and sage sauce.
Like this? Check out our regular pasta dough recipe!
Don’t let the name fool you. These “crumb cakes” are delicious, savory pancakes. This recipe was created by my mother when I was very young and has ever since been a go-to side when we have leftover egg mixture and bread crumbs when making things like juicy chicken schnitzels, chicken kievs or eggplant parmesan. Basically, any recipe that results in leftover bread crumbs and egg equals crumb cake time! I mean, why waste those perfectly good seasoned bread crumbs? I personally like mine still a little bit gooey in the middle.Read Recipe