Eggplant parmesan has become our quarantine comfort food. Our recipe is from a cookbook Costco was handing out free 5+ years ago, which we’d never opened until now. If you know us, you know Tim’s the better cook in the family: he adjusts the recipe by pre-baking the eggplant for 15 minutes on each side instead of the recommended 5; adds a little chicken stock and extends the overall baking time to an hour 10 minutes.
Any mozzarella will do, but with Buffalo. Oh my.
(Tim’s PS: “Don’t skimp on the cheese.”)
