Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta.
One of the best things about fall is the abundance of pumpkins and hardy winter squash. Ever wonder why winter squash is called “winter” squash when it first makes its appearance in the fall?
Perhaps because if stored in a cool place, they’ll last several months, well into winter.
Chicken Parmesan has to be one of the easiest and tastiest ways of preparing chicken, don’t you agree?
In this version we first get started on a simple homemade tomato sauce with crushed tomatoes, garlic, basil, and oregano (though you could easily use already prepared sauce).
While the sauce is simmering we take boneless chicken cutlets, breast or thigh meat, dredge them first in a mustardy coating, then in Parmesan tossed breadcrumbs (we like panko), and bake!