With back-to-school routines comes back-to-school cooking, which means there is no better time for Eggplant Parmigiana! This is one of our favorite dinner recipes during the school year. The warm bubbly casserole served over a heap of pasta is comfort food at it’s finest. I happen to be partial to it on the cook’s side because it is so incredibly easy to make ahead of time. Here you’ll see how I made it while my daughter was napping after preschool last week. The whole casserole was assembled and in the fridge in half an hour. Then, when dinner time rolled around all I had to do was start the oven, make the pasta and dinner was served! If you don’t quite have time to make this during the day it can easily be made the day before. Or, try making this amazing Eggplant Parmigiana Pasta sauce, it’s kind of like eggplant parmigiana, deconstructed into a yummy bowl of rigatoni.
For recipe please visit The Naptime Chef