Last week I made Eggplant Parmesan Towers and we loved them so today I made them again.
And I made extra because today is our Italian neighbor’s birthday. Eggplant Towers is probably better than making cupcakes or cookies for him.
These things are so good and they aren’t hard to make but I make a huge mess with them. Salt the eggplant and let it sweat. Wipe it down. Dip in seasoned flour. Dip in Egg. Dip in Panko. Fry. Grate parmesan cheese. Grate mozarella cheese. The recipe for marinara made enough for what I made last week and today so that was nice. Since I really like that marinara, I think I’m going to make it again, double it and freeze it in small containers so I can keep making this as long as the eggplant produces but not have to keep making the marinara. Not having to do that today helped a lot.
I used eggplant and basil from the garden. No matter how small it may be, I love being able to go out and grab something that we can use for a meal.