Bea

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You don’t need a flight to Paris. You need @lafarinecafe in the Upper West Side. 🥐 Flaky croissants, real café au lait, and amazing French pastries. #pastry #coffeetime

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In our @jlo era ✨ #nostalgia #2000s #humor #twinning #barsys

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Recipe 🍽️ Ingredients •2 to 3 large eggplants, 4 pounds, stemmed and sliced vertically into ¼-inch-thick planks •1 lb ground beef •Sea salt •Extra-virgin olive oil, for drizzling •1½ cups marinara sauce •2 cups mozzarella cheese •¼ cup grated Parmesan cheese •Red pepper flakes, for sprinkling •Fresh basil leaves, for garnish Filling •2 cups (16 ounces) whole milk ricotta cheese •1 large egg, beaten •¼ cup grated Parmesan cheese •2 garlic cloves, grated •1 teaspoon dried oregano •1 teaspoon lemon zest •½ teaspoon sea salt •Freshly ground black pepper Instructions: •Preheat oven to 425°F and line baking sheets with parchment. Lay eggplant slices on towels, sprinkle with salt, and let sit 20 minutes. •Pat dry, transfer to baking sheets, drizzle with olive oil, and toss. Arrange in a single layer and roast 20–25 minutes, flipping halfway, until tender and golden. In a bowl, mix ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt, and pepper. •Brush a 9x13-inch baking dish with olive oil and spread ½ cup marinara on the bottom. Add a layer of eggplant, half the ricotta mixture, mozz cheese, ground beef and another ½ cup marinara. •Repeat with eggplant, remaining ricotta, mozz, ground beef and remaining ½ cup marinara. Top with a final layer of eggplant and sprinkle mozzarella and Parmesan on top. •Bake for 30 minutes, until the cheese is melted, bubbling, and golden brown 🧀✨ #eggplantparmigiana #eggplantparm