At the moment, our family is in a time of major transition. I’m getting ready to take, yes, another set of medical boards. We are getting ready to move to a new (to us) home in the midst of numerous renovations and updates to the house. And, I’ll be starting my new job very soon. It’s stressful and exciting and overwhelming. At times like these, after hours of cramming in all the productivity we possibly can and more scrounged up PB&J meals than ever, all I want is comfort food. For me, tomato sauce and melted cheese are the epitome of comfort food.
I first tried this skillet version of eggplant parmesan a few months ago and I can honestly say, I don’t think I’ll ever bother with a traditional version again. The eggplant slices are roasted before the whole dish is baked all together so it still has excellent texture. No extra time or effort needed breading the eggplant and I don’t miss it at all. Now that eggplants are starting to come into season, it’s time to take advantage. If you love eggplant parm, you will love this simple version! Once we are all settled in our new home, I’m sure I’ll be making this ASAP. What better way to make the new house feel like home than to fill it with good cooking smells, right?