Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi, Andrea Loret de Mola and more...
This versatile eggplant parmesan is great served as a salad as pictured, or add a little store bought marinara and mozzarella and make eggplant parm subs!
Feedfeed Tip When you slice the eggplant, season it generously with kosher salt and let it sit in a strainer for about 30 minutes before you start the breading process. This will extract some of the moisture to ensure crisp (not soggy) eggplant cutlets.
Feedfeed Tip We love to keep a jar of this chilaquiles sauce in the freezer at all times so we can pull this meal together in minutes. When you are making the sauce this week, consider doubling up and freezing half. You'll thank us later!
Sure, simmering bolognese for hours is the way to go, but that's not always realistic on a busy weeknight. Enter this easy riff that cooks in just 30 minutes.
