can we talking about working in the real world today? (i’m not, but i’m in the midst of finding an internship and remembering what working 4o hours/week last summer [though tbh it was definitely less for various reasons] felt like). about working full time and how i’m having trouble figuring out how anyone can do anything besides lie on the couch and read and sleep after they get home from work. i like to think that i’m fairly
cynical realistic, but i still romanticize some things way too much (ie how working is so much better than going to school bc you don’t have to study and [most of the time] once you come home from work, that’s it, no need to do homework or other crap later. hah).
if you have a modicum of energy and ambition after work (kudos to you!! might i suggest calling your senators? i promise it takes less than 2 minutes, and then you can make all the eggplant parmesan melts your heart/stomach could want), make these. if you have slightly less, forget the egg and panko and just roast the eggplant, ditch the bread, then build these up on roasted eggplant. either way, you’re going to end up with a surprisingly hearty meatless dinner, filled with tender eggplant, melty mozzarella, slightly salty/funky/groovy parmesan, and fresh basil. if you have bread: great, you get some crunchy carbs. if not: it’s still january, so you can pass off your laziness as a health streak.
and if you have nothing left in you, then order in or make someone else cook for you or eat cereal bc you deserve it.
1 year ago: Huckleberry’s Chocolate Chunk Muffins, Stovetop Granola: Cinnamon Apple Coconut
2 years ago: Chocolate Meringue Cake with Whipped Cream and Raspberries, Lemon Raspberry Cupcakes
3 years ago: Basic Scones, Espresso Bark
Eggplant Parmesan Melts
adapted slightly from Everyday Food
You actually don’t need to serve these on bread, if you don’t want to. You can omit it and layer the marinara, cheese and basil on a base of eggplant. Just make sure that you dredge the eggplant in egg + panko (instead of only roasting it), since it helps add more stability to the eggplant.
3/4 cup panko (breadcrumbs work in a pinch)
1 medium eggplant, sliced into 1/2” thick rounds
1 loaf Italian bread (or anything crusty)
2 cups marinara sauce
8 oz whole milk mozzarella, thinly sliced (not fresh)
1/4 cup grated parmesan
1/4 cup chiffonaded basil
- In a shallow bowl, beat the eggs with salt and pepper. Spread the panko in a shallow pie plate.
- Oil a baking sheet. Dip the eggplant in egg, then panko; transfer to baking sheet. Drizzle the eggplant with a bit more oil (this helps make them extra crispy). Bake (without turning) at 475F until golden and tender, 15 to 20 minutes. Alternatively, you could just roast the eggplant with oil and salt (no dredging needed).
- Cut the bread lengthwise. Remove a bit of the bread so that the filling has somewhere to live (I’d recommend this bit of bread to make breadcrumbs for another day). Layer both halves with sauce, eggplant and cheeses. Bake until cheese is browned in spots, 6 to 8 minutes.
- Cut the eggplant parmesan melts into slices (or just caveman it and eat whole). Sprinkle the basil on top and serve with extra marinara on the side.