Emily's Classroom
Monkey Buffet Festival
The monkey buffet festival is a celebration in Thailand during which people celebrate by serving the monkeys an elaborate feast to honor the gods and bring good luck. The feast for the monkeys contains fruits, vegetables, cakes and other delicious treats.
This year the monkey buffet festival took place on November 28th and 29th.
Holiday Performance Art:
The monkeys are the true performers at the Monkey Buffet Festival in Thailand.
Student Artwork:
Students created water color paintings of monkeys to celebrate the monkey buffet festival .
Traditional Dress:
Monkey masks
During the monkey buffet festival the residents of Thailand wear monkey masks as they prepare the buffet feast for the monkeys. Our students created masks inspired by traditional mask makers from Thailand.
Holiday Music:
The students in this classroom chose this song for the monkeys to listen to while they enjoyed their buffet.
Holiday Food:
Eggplant Parmesan
Best Baked Eggplant Parmesan
Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara.
Prep Time15 mins
Cook Time45 mins
Salting Eggplant1 hr
Total Time1 hr
Course: Main CourseCuisine: AmericanKeyword: Eggplant Parmesan Servings: 6 Servings Calories: 435kcal
Ingredients
3 medium eggplants
1 teaspoon salt
1 cup all purpose flour
1 teaspoon salt
¼ teaspoon pepper
2 large eggs
1 cup panko bread crumbs
1 cup Italian style bread crumbs
1 teaspoon garlic powder
2 cups marinara sauce
8 ounces fresh mozzarella sliced
¼ cup chopped fresh basil
1/2 cup freshly grated parmesan cheese divided
Instructions
Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
Preheat oven to 400 degrees F. Lightly grease 1-2 large baking sheets.
Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. Sprinkle on half of the basil and half of the parmesan cheese.
Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese.
Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.
Nutrition
Calories: 435kcal | Carbohydrates: 55g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 1798mg | Potassium: 937mg | Fiber: 9g | Sugar: 13g | Vitamin A: 865IU | Vitamin C: 11mg | Calcium: 379mg | Iron: 4.2mg