Eggplant parmesan or chicken parmesan?
I’m totally in the eggplant camp. Not that I don’t love chicken parmesan too, but oh do I love eggplant more for this classic dish!
The reason I call this Eggplant Parmesan Lasagna is because I like to add layers of ricotta in between the eggplant layers, making the dish sort of a cross between the two. And you know, even though we’re adding more cheese to the dish, we make up for it by baking the eggplant slices instead of deep frying them. It’s so much easier too!
[Updated from the archive, with new photos, writing, and video. Originally posted September 2011]
I have always been a huge fan of having leftovers (I get to eat delicious food again and no cooking is required?!), but I know some people dread them. I think the key for those people is to turn leftovers into something new. We have a lot of leftover mashed potatoes after holidays like Thanksgiving, and I intentionally save some to make these Crispy Mashed Potato Mounds.
The best part about these crispy potato bites is the contrast between the creamy mashed potato in the middle and the crispy edges. They’re sort of like baked tater tots.
Graham cracker crusts…gingersnap cookie crusts…buttery pie crusts…
So many crusts you can make, and all of them wonderful. But my favorite has got to be the Chocolate Wafer crust!
Basically ground up crunchy chocolate cookies, the chocolate wafer crust is my go-to for cheesecakes, peanut butter pie, pecan pie, salted caramel tarts, and I even saw this Pumpkin Pie with a Chocolate Crust recipe. I think it’s pretty much a good crust for anything!
The trouble is I can’t seem to find chocolate wafers at ANY grocery store within an hour radius of my house. Seriously. I’ve checked four different grocery stores, and no chocolate wafers are to be found.