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Eggplant Parmesan

If you couldn’t tell, I’m slightly obsessed with Italian food… I’m pretty sure that even if you don’t like eggplant, you’ll like this. 


  • 1 large eggplant (try to pick a male eggplant because they have less seeds – here’s how you tell if it’s male or female)
  • 5-6 eggs, beaten
  • 2-3 cups Italian breadcrumbs
  • Approximatel 1 1/2 cups olive oil
  • Robust Red Sauce (approximately 1-2 cups, depending on preference)
  • Mozzarella cheese, grated
  • Parmesan cheese (or Pecorino Romano), grated


  • Prepare your eggplant by peeling it and slicing it very thin, at most 1/8″ thick (I think I’m going to buy a mandolin to make this process easier)
  • Pour the eggs, and breadcrumbs into two separate containers (I use these breading pans – they’re great)
  • Dip your eggplant slice into the egg and then coat it in breadcrumbs
  • Continue this process with all of the eggplant slices
  • Brush a baking tray with olive oil and place the eggplant onto the tray
  • Generously brush the breaded eggplant slices with olive oil
  • Bake for 30 minutes (15 minutes on each side) at 375°F
  • Remove the eggplant from the oven and layer the slices on a dish in between paper towels (to blot excess oil)
  • Lightly coat the bottom of a deep casserole dish like this one with the tomato sauce
  • Place a layer of eggplant down and spoon more sauce on top of eggplant, I usually make sure it’s covered but I don’t like to use too much
  • Next, put down a layer mozzarella cheese and then sprinkle a bit of parmesan (or pecorino) – you can make this as cheesy as you want, but I wouldn’t put down too much because it adds up over the layers
  • Put another layer of eggplant on top of that and follow the same steps until you reach your desired height
  • Bake in the oven at 350°F for about 30 minutes (covered for 20, uncovered for 10) or until it’s heated through

Note: Re-shot the pic because the original wasn’t doing this deliciousness any justice.  Original pic taken:

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