Sometimes you gotta stick to what you know, what you've been taught how to do since the beginning. Eggplant parm is one of those dishes, I've been cooking it since I was 8 years old. Only a few years ago, when visiting the in-laws, I stumbled upon a new way to enjoy this classic dish.
Layering the fried eggplant with mozzarella, provolone, parmesan, ricotta, ground beef, and of course red sauce. Assemble just as you would a beef lasagne, but replacing the pasta with the fried eggplant! This has to be one of my favorite dishes.
SIMPLE, DIFFERENT, SO DELICIOUS!
- Catering Chef Scott Rayo