- Wegman's rosemary, olive oil, and sea salt bread (pre-sliced!)
- Pesto (Wegman's has the best)
- Marinara
- Fresh buffalo mozzarella
- Fresh basil leaves
- Breaded eggplant cutlets (frozen works fine)
Directions:
Basically, get some breaded eggplant cutlets, bake as directed, add some fresh buffalo mozzarella at the end and let melt, put on some rosemary/olive oil/sea salt bread (courtesy of Wegmans) with some marinara and pesto (also courtesy of Wegmans), add some fresh leaves of basil, toast a bit, and you get this:
= what I've happily been eating for about a week straight.
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