The Lunch Menu
A delicious rich tomato purée sauce with onions, carrots, and garlic.
Creamy spinach with garlic.
Pan-fry lightly breaded eggplant, granished with parsley.
The mise en place display to create the Eggplant Parmesan starting from right to left. The all purpose flour, the egg wash, and the bread crumbs. First, you light dust the eggplant in the flour and than dip in it in the egg and make sure all the dripping of the eggs is wiped off. Last, place the eggplant in the bread crumbs and flip it on both sides to make sure it’s fully coated.