I unexpectedly worked late tonight, so I briefed the husband on how to make eggplant parmesan with some frozen eggplant cutlets we bought at the warehouse club. For lunch today, I made my daughter a scrambled egg with the last of the blueberry bread pudding. And leftover broccoli sicilian for breakfast. Yes, we splurged and got a sicilian last night.
So, the eggplant cutlet come breaded. My husband added layers of sauce, garlic pepper, Italian seasoning, grated parmesan and shredded cheddar, with some diced broccoli for good measure. It's yummy.
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