Eggplant Parmesan with Teese

Last night's dinner: Eggplant Parmesan a la Tofu 666 with Arriabbiata Sauce from Fat Free Vegan. I've loved everything I've made from either of these sites, but this exceeded even my lofty expectations! The eggplant is done is soymilk/cornstarch slurry, seasoned flour, milk again then panko crumbs and pan fried. For a finishing touch, it's topped with teese and broiled for just a few minutes. The arriabbiata sauce is wonderfully spicy and the perfect complement.

Thanks, Mike and Susan, for such an amazing dinner.