I prepared the eggplant according to the recipe below, except I finished the cooking in a 425° oven with the eggplant on a wire rack (on a baking sheet) sprayed with nonstick rather than frying. It was excellent.
The dressing on the chickpea salad is 2T olive oil, 1T red wine vinegar, 2 cloves roasted garlic (mashed), 1t dijon, oregano, salt and pepper.
1 Comment
I prepared the eggplant according to the recipe below, except I finished the cooking in a 425° oven with the eggplant on a wire rack (on a baking sheet) sprayed with nonstick rather than frying. It was excellent.
The dressing on the chickpea salad is 2T olive oil, 1T red wine vinegar, 2 cloves roasted garlic (mashed), 1t dijon, oregano, salt and pepper.
https://www.seriouseats.com/all-american-eggplant-parmesan-recipe