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LET'S GO EGGPLANT PARMESAN
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"The only thing I will force in my life is my jeans over my ass. Not friends, not relationships."
—Unknown Author
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HAPPY FRIDAY!
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One way to truly embrace and surrender to winter is to have something delicious to look forward to, and my Eggplant Parmesan is that kind of dish. It’s sumptuous and crunchy-delicious, and it embodies everything I enjoy about winter cooking. Making it is always nostalgic, because my mother loved this dish. Each time is always a bit of an ode to her. It is truly comfort food, and certainly the kind of endeavor that could become your signature dish.
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MY MOUTH IS DEFINITELY WATERING
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The whole time Eggplant Parmesan is in the oven, it is mouthwatering--you simply cannot wait to take it out and have a bite. While it’s not difficult, this dish does require some finesse and the ability to listen to the food. Making it is a spectacular way to learn some next-level techniques that will serve you well in your cooking life.
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UNCLE BUDDY BOWLS ARE PERFECT FOR EGGPLANT PARMESAN
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For me, the key to this dish is all about getting it crunchy. To bread eggplant slices, coat them with beaten egg, then dip in flour and parmesan cheese. Here’s a Teri Tip: when you bread the eggplant, keep one hand dry, and use the other for the wet ingredients. Then, sauté the slices of breaded eggplant until crispy. Watch carefully while you’re frying to make sure the slices brown beautifully but don’t burn.
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SIMPLY SCRUMPTIOUS IN MY MADEIN FRENCH BAKEWARE
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Assemble your creation with a bit of thick tomato sauce and some grated mozzarella cheese and bake. At the last minute, top it with a few hearty sprinkles of Parmesan before placing the pan back into the oven for a couple more minutes to let the cheese create a beautiful little topping. Parmesan cheese is pretty much its own Magic Elixir, whether you’re dusting a piece of chicken with it, adding a bit to a salad, or using a rind while you cook a pot of soup.
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NOTHING LIKE PARMIGIANO REGGIANO
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Parmesan dates back to the 13th century! The best of the best is Parmigiano-Reggiano, which refers exclusively to the cheese manufactured in a limited area in northern Italy. Because it is widely imitated, each wheel of Parmesan must meet strict criteria early in the aging process, when the cheese is still soft and creamy, to merit the official seal and be placed in storage for aging.
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QUALITY CHEESE IS AN ESSENTIAL COMPONENT
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Another fabulous version of this dish is Chicken Parmesan. Make it next level by pounding the chicken breasts gently but thoroughly in between pieces of waxed paper until they are about a third of an inch thick (or make it easier on yourself and buy cutlets). I hope you and your loved ones gather around one of these beauties in the coming weeks and dig in.
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WHO DOESN'T LOVE CHICKEN PARM ON A HURLEY PLATE?
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GIRLS' TRIP TO SANTA FE
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Sometimes health means taking a break to enjoy being with friends. I was so happy to have a few days off with my besties! Physically, I didn’t do everything everyone else did. I pushed it as much as possible, brought my physical therapy bands, did my PT exercises three times a day, and took plenty of Mary Ruth’s Organics Turmeric, which is spectacular for bringing down inflammation. Click this link for 20% off!
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SANTA IS HARD AT WORK...
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Santa is busy in the workshop finishing the pottery, glazing it, and sending it off to you. If you still want to find a piece of pottery for a friend or family member, I’m happy to create a personalized story for them to enjoy while the pottery is on the way. After you make your purchase, direct message me with your receipts and a few details about your recipient so I can customize a story for them.
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JOIN US ON TIKTOK!
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We’ve recently joined TikTok and are happily gathering some steam! It’s an altogether different audience that doesn’t yet entirely embrace a food blogger versus the usual TikTokker, but what doesn’t kill you makes you stronger. We have more than 150,000 likes on TikTok, so if you’re there, come find us and say hello @itsnocrumbsleft.
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IT'S TIME TO GET MY COOKBOOK!
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There’s no better time to buy the cookbook. It’s spectacular for a hostess gift or to find inspiring dishes for the holidays. Certainly you can purchase one on Amazon, but I’d be more delighted if you picked one up at your local bookstore. Or, if you want yours personally signed and shipped from Chicago, directly contact either of the bookstores I love in Chicago (Semicolon Bookstore and Roscoe Books) and give them your details. I will head over and sign them for you! Wednesday, December 15 is the last day I can personalize your book! Please direct message or email me before December 15 so I know how you’d like your copy personalized.
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I LOVE PERSONALIZING THE BOOKS
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