We’ve made this recipe a handful of times, but it somehow fell by the wayside and we didn’t make it for probably close to a year. We made it again recently and were surprised at just how good it was. Why haven’t we been making this recipe on a regular basis? It’s so, so good. It’s labeled as a “lighter version” recipe, as it’s baked and not fried, without a whole lot of breading, but it really doesn’t taste like a light recipe in the slightest. It actually reminded us of the eggplant parmesan dishes we had when in Italy – full of the simple and awesome flavours that make this dish great.
And as an added bonus – we’ve learned that it freezes and reheats quite well! Something that will come in handy as we fill up our freezer in the next few weeks.