I had to use up a tub of ricotta cheese and one lone eggplant before traveling to LA for Mother’s Day this weekend. The recipe from Allrecipes.com (“Eggplant Parmesan I“) turned out really well (4.5 stars with 300+ reviews is solid), especially with the addition of homemade tomato sauce. The vinaigrette is made with Dijon honey mustard from Maille (gift from Paris), which kicked it up a notch. AK suggested the Italian wine pairing at the last minute, and it was absolutely delicious. Great Tuesday evening dinner. So happy.
(P.S. It really helped that I decided to stop caring about how long it was taking me to put a simple *Eggplant Parmesan* on the dinner table, something I imagine many home cooks can whip up with their eyes closed. I just relaxed with my Pandora radio set to soothing tunes like Madeleine Peyroux’s “Dance Me to the End of Love” and enjoyed listening to the soft glurps of the tomato sauce on the stove.)