While preparing our Honey Oatmeal bread for our bread maker last night, I noticed a recipe for Garlic Bread. Knowing we were having Eggplant Parmigiana for dinner, we agreed to try the garlic bread recipe as well.
Matt made the Eggplant Parmigiana Saturday night and we just cooked the entire pan tonight. Following a similar recipe from the last time, he made a few modifications including:
- adding garlic powder and parmesan cheese to the egg white mix – enough that you can smell them both
- only using white flower in the dredging process
- reducing the amount of mozzarella cheese in the assembly process and adding more parmesan cheese
The result – delicious.
The garlic bread was not quite as good as the Honey Oatmeal bread we made this morning – surprisingly it was very dense – even though both recipes used bread flour. I will say, even with the white bread flour, this was definitely better then something you would get from the freezer – this was perfectly garlic-y and only needed a small bit of butter…I know everything that went in it!
Thankfully the eggplant parmigiana made enough to feed a small army. Matt has it in 3 containers to take to work this week for lunch plus we have 3 more meals of it going in the freezer. I love meals like that – especially since Matt did most of the work!
{ 2 comments… read them below or add one }
It was well worth the work, especially since it made so much. Wish the second loaf of bread came out better… it was still a great dinner!
Mmmmm! I just bought an eggplant at the farmers market this weekend…I think I see eggplant parm in my future