11 Years and Counting…

Who would’ve thought that my blog will still be up after 11 years. Although, I’m not very active but I try to write every change I get.

Life gets in the way: relationship, work, hobbies, etc. There’s so many things going on to have a time to write something.

There’s so much that went on just the past 2 or 3 years. So many things that it would take weeks to write about. Who has time for that? Not me, I think.

I’ll try and make time writing on something to update the cyber-world of what happened, and also how business work differently now a days thanks to the digital world, for example you can learn about the paystub acronyms and how this is used to manage workers now a days.

For now, everything will be on my mind until I write it down.

Eggplant Parmesan Recipe

Another easy vegetarian recipe that you can make.


  • 2 eggs,
  • 1 tbspn water
  • Panko bread
  • 1/4 cup Parmesan cheese, or more, if desried.
  • 2 lbs eggplants
  • Cooking spray


  • 1/2 cup Basil
  • 1/4 cup grated fresh Parmesan cheese
  • 1/2 tspn crushed red pepper
  • 1 1/2 tspn minced garlic
  • 1/4 tspn salt
  • 1 (16-ounce) container part-skim ricotta cheese
  • 1 egg


  • (24-ounce) 1 jar premium pasta sauce
  • 1/4 tspn salt
  • 8 ounces thinly sliced mozzarella cheese
  • 3/4 cup (3 ounces) finely grated fontina cheese

How to:

  • Preheat oven to 375 degrees F.
  • Combine 2 eggs and 1 tablespoon water in a bowl.
  • Combine panko and 1/4 cup Parmesan cheese in a plate.
  • Dip eggplant in egg mixture then dredge in panko mixture; shake off excess.
  • Place eggplant 1 inch apart on baking sheets coated with oil.
  • Bake at 375F for 30 minutes or until golden, 15 minutes each side.

To make fillings:

  • Cut Basil
  • Combine other fillings ingredients
  • Set aside.


  • Coat bottom of glass baking dish with pasta sauce.
  • Layer half of eggplant slices over pasta sauce.
  • Add salt to eggplant.
  • Top with about 3/4 cup pasta sauce.
  • Spread half of fillings over sauce
  • Top with a third of mozzarella and 1/4 cup fontina.
  • Repeat layers, ending with about 1 cup pasta sauce.
  • Cover with aluminum foil.
  • Bake at 375F for 35 minutes.
  • Remoce foil and top with remaining third of mozzarella and 1/4 cup fontina.
  • Bake at 375F for 10 minutes or until sauce is bubbly and cheese melts.
  • Serve.


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