This is what we had for supper the other night:Green beans from the farmers market, acini di pepe (Italian for couscous, I do believe) with slathers of vegan margarine, and eggplant Parmesan.
- Italian-flavored breadcrumbs
- grated Parmesan cheese
- olive oil
- spaghetti sauce
- MOAR CHEESE
Peel and slice the eggplant. Mix breadcrumbs and some of the cheese. Coat the eggplant slices with this mixture. Heat some olive oil in a skillet and brown the eggplant on both sides.
Coat a casserole dish with olive oil and put some spaghetti sauce in the bottom. I like Chunky Garden Style sauce.
Drain the cooked eggplant on paper toweling (kitchen roll, for my British friends).
Put the eggplant slices into the casserole dish, overlapping them. Top them with spaghetti sauce and as much cheese as you can afford.
Bake for about 45-60 minutes at 350 F until the cheese is melted and (if you like it that way) browned.
Oh. Migahd. So. Good.
A WRITING PROMPT FOR YOU: A character can’t afford one ingredient for an important dish.