Sample Titles: Soft & Chewy Double Chocolate Cookies or Gluten Free Lemon Tart or Caramel Crinkle Cookies with a Twist
Now that you have your readers' attention, let them know right from the start that the recipe has been tried and tested. Share a quote from one of your happy readers who have tried the recipe out for themselves. You can always add in the quote later once you receive comments from readers, like this:
The best cookie I've had in years. Thank you! –Jane Williams
Here, it’s time to write your first, mouthwatering paragraph. Whether it's a cookie or a tart, every enticing recipe post starts with a good origin story. Describe how you came up with this recipe, what inspired you, what your family or friends liked most about it, etc. Hook readers in and show off your personality by being open and honest, or even funny! Include a number of undeniably tempting pictures under your first paragraph to get your reader enthusiastic.
0.5 Large Eggplant
3 Ounces spicy Italian sausage
0.25 Cup olive oil
0.5 cup breadcrumbs
1 Teaspoon dried parsley
1 Teaspoon garlic powder
1 Large Egg
2 Tablespoon water
1 Cup marinara sauce
0.25 Cup ap flour
2 Tablespoon kosher salt
0.5 Teaspoon black pepper
0.25 Cup parmesan cheese
1 Sprig(s) Fresh oregano
1 Sprig(s) fresh thyme
1 Pinch Red pepper flakes
1 Large Burrata bulb
2 Individual Fresh basil leaves
Slice eggplant into discs and sprinkle both sides liberally with kosher salt. Allow to rest for 20 minutes
Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
In a medium-sized shallow dish, whisk the eggs and almond milk.
Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella.
Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted.
Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
Remove from the oven and top with fresh basil.
Notes: Add in directions about sausage