something a little different

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.


- Catering Chef Scott Rayo

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