horn tootage, part deux

um. ok. so, i've never made eggplant parm before. i think i've had it, but i dont know. it did NOT taste like this though. dear lord if you love food and your tongue hasn't been cut out of your mouth, you better make this. this is the "lighter" version, which doesn't seem light while you're making it, BUT you only need to eat like 1 or 2 eggplant slices before you are crazy full. i literally cannot wait for lunch so i can heat another one up.  i tried to make it with pasta but (lol) i guess we didn't fully wash the soap out of the pasta pot from the night before, and the spaghetti literally foamed in your mouth. it was really gross. we threw that part out. but make it with some spaghetti or have it with some nice italian or french bread cause you need to soak this deliciousness up. 

RECIPE NOTE: the recipe SAYS 1/4 cup of marinara sauce, but it is actually an error - you will need 2 1/4 cups of marinara sauce.

Lighter Eggplant Parmigian

omg i'm gonna make this every week.

xo