Baked Eggplant Parmigiana
This is a fantastic recipe that you really must try. Down right delicious and your family is going to love it. Take your love of Eggplant to a different level with this Baked Eggplant Parmigiana. Give this recipe a try today as I am sure this will soon become an all time family favorite.
This is lighter version of the famous Italian Eggplant Parmigiana recipe still leaving a delicious dinner that leaves nothing to be desired. This is a great dinner option for any day of the week. Give it a try as I am sure you will not be sorry.
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Baked Eggplant Parmigiana
Saltine Cracker Candy with Toasted Pecans
35 saltines
1 cup butter, cubed
1 cup packed brown sugar
2 cups semisweet chocolate chips
1 cup chopped pecans, toasted
Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil.
In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved. Spread evenly over crackers.
Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with pecans. Cool slightly.
Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.
