I like them better savory than sweet 
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Oh… well two days ago I made bacon cheese puff pastry tarts.
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How about two servings of STFU?
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It’s the food porn thread… NOT diet friendly for sure 
You know right it’s just a matter of time before I’m done with my diet and I can go back to out-eating your daily food intake with a single meal 
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Nope, that was just to stay warm at serving time.
I did eventually try reheating a piece under the broiler and got a little closer to what I was hoping for (melted cheese with just a little browned/bubbled crunch on top. Breading was still soggy by this point, of course.) Will probably try doing them that way next time.
We make eggplant parm here a couple times a year (so good, but so bad!), and when we do it we leave the sauce off until we serve. He also (I’m in charge of getting clumps of milk, flour, egg, and breadcrumbs on my hands, he’s in charge of frying and arranging) fans the eggplant out a bit in the pan, so none are directly over the one beneath.
I think the sauce should probably wait.
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Also, I wish you could all have whatever parm with my husband’s homemade sauce on it because it’s so fucking good, you’d weep with joy. For the eggplant he adds in red wine because it makes the sauce a little less heavy (leave that to the fried breading). OMG.
Weep with joy, I’m telling you. ESPECIALLY if you’d happened to have a good workout that day and came to the table hungry.
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I can’t tell you how uncomfortable I am with suggesting I need to drink some red wine before your husband gives me his eggplant sauce. 
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What Chris said.
But also: glad to see you back posting @EmilyQ hope everything’s well with you.
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Use Panko breadcrumbs. Larger, drier, absorb less liquid, will always come out crunchier. After you fry them in oil 3-4 minutes a side on medium heat, let them sit a bit, then top with a spoonful of marinara and some mozzarella, put them in the oven for 10 minutes, at 450. The Panko plus the high oven heat will keep your chicken parm as crispy as is possible.
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Meatball parm
Homemade meatballs and sauce, my own recipe and I don’t even like Italian food! Most proud I’ve been in a long time 
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Between my meatballs and your “pizza” , the Italian government probably has a warrant out for us 
I dunno. They might just “have a guy” who takes care of these kind of things.
It was good though. Not gonna be a go to thing for me, but definitely hit the spot when I was craving something tomato, cheesy, and carby.
Beautiful country, great people, and I just drove a 'merica made monster truck through their yard. Right past the lion statues by the driveway.
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How is that any better
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@dagill2 maybe I should have bought another one… lol
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