Melanzane alla Parmigiana con Carne

That title? Just means eggplant parmesan with meat. But I got it out of a cookbook of Italian favorites, and it is so good. I don’t think I’ve had eggplant parmesan that good. And I’ve never had it with meat. The recipe calls for a couple things I didn’t have, so I improvised with spices. And took down the amount of some ingredients. Either way it was so good!

The eggplant parmesan after it came out of the oven, cheesy and bubbly.

The changes I made from the original recipe include not adding italian sausage – I added italian seasoning, basil and rosemary, as well as a little chili pepper for some heat. I also  used ground turkey instead of ground beef, which saves me some calories. I didn’t have enough mozzarella or fresh parmesan, so it probably isn’t as cheesy as the recipe originally intended, but it was still good. The recipe also calls for canned tomatoes, which gave the meat a sweet taste.

Overall, I give this recipe an 8 out of 10. It’s not the healthiest, but it is filling, and tastes amazing with a salad. If done exactly to the recipe, it would probably be even better.

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