Doozy of a blog post title, huh? But I was very pleased with how delicious this eggplant parmesan recipe from my friend Lynn was. And even more pleased that I was able to pull it off in a toaster oven. I know, you're wondering why on earth lilrevchef would put eggplant in a toaster oven (I might just be the first person to have ever done that). Well, it seems that, to put it in Texan vernacular, I done gone cooked my oven to death, y'all. I was making a batch of those scrumptious snickerdoodles the other day and right as they came out of the oven, I noticed one of the elements burning really brightly. Like welding-you-should-have-protective-eyewear brightly. I turned off the oven and watched as it had it's own little fourth of July celebration, sending sparks flying in all directions as the element burnt out. Not good. It'll definitely need a new element before it's safe to use. But, never one to let a little thing like an exploding oven to stop me from cooking, I decided to make use of my toaster oven and see just how much the latter term was really true. It worked! I do recommend that you make this in a regular oven. It's funny, my friend Tad has asked for a retro recipe from the 60's and I think it would probably be trying to make this in a toaster oven, or making something in the microwave, being stunned with the amazing developments in technology!
and then the breadcrumb mixture, pressing lightly to get the breadcrumbs to adhere and then shaking off the excess.
And 1/2 teaspoon of red pepper flakes and one egg. Stir together well to incorporate.
Divine! Toaster oven, well done, old friend.