While I was home for Thanksgiving break, my family went to an Italian restaurant for dinner one night and I ordered eggplant parmesan. This was my first time ordering this dish from any restaurant, but since it was one of the few meat-free items on the menu I decided to try it. This was the best vegetarian meal I have had yet! It reminded me so much of the heartiness of chicken parmesan + meat lasagna, but I still felt so great after eating it. After that meal, I wanted to have it again but make it myself because this will be another one of my winter break go-to meals.
I used the recipe by Alex Guarnaschelli from Food Network. Her video and post is a perfect explanation of how to easily make this dish. The only things I did differently were that I didn't add sugar to my sauce, I used olive oil for frying, instead of basil leaves I used baby spinach, and I used shredded mozzarella cheese.
I took some photos while I cooked to show you how mine turned out!
P.S. I've been eating like a pescatarian for 9 months!