Ik had deze Aubergine Parmezaanse kip niet eerder kunnen verslinden en ik hield van ELKE seconde! …

I couldn’t have devoured this Eggplant Parm ANY sooner 🙌🏼 & I beloved EVERY second!

EGGPLANT PARM RECIPE:
• Slice eggplant into about half of inch discs
• Season with EVOO, Sea Salt, & Garlic Powder
• Bake in oven at 425 levels for 15-20 minutes then flip and proceed cooking for an extra 15 minutes
• Add the eggplant in layers to a greased small-medium glass baking dish
• High with pink sauce (I used raoshomemade marinara), oregano, DF mozzarella (I used violife_foods shredded mozz), & a drizzle of olive oil
• Add again to the oven and let the cheese soften
•As soon as it appears 3/four of the best way melted, change to broil for 5-7 minutes