It has been a hot second since I last posted a recipe (see my last one here). However, after all of the comments and DMs after I posted this lil crab pasta salad dish on Instagram earlier this month, I knew I had to share this recipe with y’all!
Before we kick off, I used a Texas-shaped pasta to make this dish (you can buy some here). BUT you can obviously make it with a variety of pasta types. I’d recommend using shells, orzo, rotini, or penne… but totally up to you!
Eggplant Parmesan has long been one of my parents’ favorite dishes. I feel like every time we go to Ti Amo – our favorite Italian spot in the Vail Valley – at least one of them gets eggplant parmesan (or, at the very least, chicken parmesan).
As a result, I grew up eating eggplant parmesan. And, when I finally taught myself how to cook, I tried to make the dish. And failed miserably. Before then, I had never known that proper eggplant parmesan requires soaking the eggplant rounds in milk before breading them and blah blah blah COMPLICATED.
So I figured out how to make my own easy eggplant parmesan recipe. This vegetarian recipe has fewer calories than a traditional eggplant parmesan, it’s faster to make, and (most importantly) it’s easier to make.
It has been months since I tried my hand at a new dish (seriously this was the last dish I made)… so I’m pretty proud of myself for pulling it together for a night and making this delicious roasted lemon asparagus recipe. It takes next to no time to make and its the perfect dish to serve all summer long!
So I may have slept through writing my post Tuesday night. And then I lost track of time with one of my best friends last night and ended up watching Outlander while polishing off more than one bottle of wine between the two of us. Don’t judge me. They were really good bottles… and Sam Heughan is just so attractive.
People are constantly asking me for healthy recipes. And I have no idea why. I publicly declare my love for mac and cheese, queso, and pizza… and, for some reason, people think that that means I know something about being healthy.
I don’t. I really don’t.
That being said, this recipe for crispy parmesan edamame is one of my all-time healthy faves. It’s so stinkin’ good, it’s at least reasonably healthy (cheese in moderation is fine, right?), and it’s the perfect dish to make after a long day / when you only have a little bit of time. Keep reading for the full recipe for this edamame appetizer!