I had some friends over for dinner a few weeks ago and decided to make eggplant parmesan. This isn't my first time having eggplant parm; however, it was my first time making it. I got the recipe from September 2009 issue of Everyday Food. This recipe is time consuming but well worth it after all the work I put into it. I'm so mad at myself for forgetting to take a picture of it after I cut into it. I guess I was too excited and really hungry.
This is a great dish to make ahead and freeze for later. To freeze: prepare as directed; wrap tightly with foil and freeze up to 3 months. Thaw completely and bake as directed.
You can find the recipe here
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