@glooclever: Alasan user exp hampir punah🗿 #MLBB10TH #ALLINMLBB #MLBB

𝙂𝙡𝙤𝙤𝘾𝙡𝙚𝙫𝙚𝙧🇮🇩
𝙂𝙡𝙤𝙤𝘾𝙡𝙚𝙫𝙚𝙧🇮🇩
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Friday 09 October 2026 09:16:30 GMT
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ahmddlife
ahmd?belum immo :
sound voicenya dikondisikan mas 😹
2026-10-09 09:54:07
5
ytta.1482
suki ganteng 🤓 :
ga rispek banget wok😹
2026-10-09 10:18:05
1
akangturu7
FIR'AUN GANTENG. :
pertama
2026-10-09 09:20:37
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sataprayoga
Billy :
2026-10-09 09:21:12
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_1d94f
.l :
tb ae sendiri,gw mah males
2026-10-09 11:30:22
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The autumn harvest is in full season, I know exactly what I want to cook with these eggplants! Eggplant Parmesan Crispy eggplant is layered with herbs, tomato sauce, and cheese. Ingredients * 2 large eggplants, cut into ¼-inch-thick rounds * 2 large eggs, beaten * ¼ cup almond milk * 1½ cups panko breadcrumbs * 1¼ cups grated Parmesan cheese, divided * 2 teaspoons dried oregano * 2 tablespoons fresh thyme leaves * ½ teaspoon red pepper flakes * ½ teaspoon sea salt, plus more for sprinkling * Freshly ground black pepper * Extra-virgin olive oil, for drizzling * 28 ounces Marinara Sauce * 2 large fresh mozzarella balls, thinly sliced * ⅓ cup fresh basil leaves Ready to make eggplant parm? Here’s what you need to do: * Bread the eggplant. Mix together the herb, Parmesan, and panko coating in one shallow bowl, and whisk 2 eggs with a dash of almond milk in another.  * Bake the eggplant. Arrange the breaded eggplant slices in a single layer on 2 parchment-lined rimmed baking sheets. Drizzle with olive oil and bake at 400° until tender and golden brown.  * Layer it up! Spread some tomato sauce in the bottom of a large casserole dish. Add a layer of eggplant slices, more marinara, and half the sliced mozzarella. Repeat the layers, finishing it off with any remaining mozzarella and Parmesan cheeses. * Bake! Bake at 400° for about 20 minutes, or until the cheese is starting to bubble.  * Garnish and serve. Let the hot eggplant Parmesan rest for a few minutes before slicing and serving. Then, top it with fresh basil leaves and dig in!
The autumn harvest is in full season, I know exactly what I want to cook with these eggplants! Eggplant Parmesan Crispy eggplant is layered with herbs, tomato sauce, and cheese. Ingredients * 2 large eggplants, cut into ¼-inch-thick rounds * 2 large eggs, beaten * ¼ cup almond milk * 1½ cups panko breadcrumbs * 1¼ cups grated Parmesan cheese, divided * 2 teaspoons dried oregano * 2 tablespoons fresh thyme leaves * ½ teaspoon red pepper flakes * ½ teaspoon sea salt, plus more for sprinkling * Freshly ground black pepper * Extra-virgin olive oil, for drizzling * 28 ounces Marinara Sauce * 2 large fresh mozzarella balls, thinly sliced * ⅓ cup fresh basil leaves Ready to make eggplant parm? Here’s what you need to do: * Bread the eggplant. Mix together the herb, Parmesan, and panko coating in one shallow bowl, and whisk 2 eggs with a dash of almond milk in another. * Bake the eggplant. Arrange the breaded eggplant slices in a single layer on 2 parchment-lined rimmed baking sheets. Drizzle with olive oil and bake at 400° until tender and golden brown. * Layer it up! Spread some tomato sauce in the bottom of a large casserole dish. Add a layer of eggplant slices, more marinara, and half the sliced mozzarella. Repeat the layers, finishing it off with any remaining mozzarella and Parmesan cheeses. * Bake! Bake at 400° for about 20 minutes, or until the cheese is starting to bubble. * Garnish and serve. Let the hot eggplant Parmesan rest for a few minutes before slicing and serving. Then, top it with fresh basil leaves and dig in!

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