Hello, this is Coreen from Shakes Bakes. Right now, we're going to be making a quick eggplant Parmesan. Here are some of the ingredients that we need. We need a skillet, I've put about a couple of tablespoons of olive oil in the skillet. I minced three gloves in here, a generous pinch of red pepper flakes, a small diced tomato. We need three tablespoons of heavy cream, three generous, heaping tablespoons of fresh basil. Parmesan Romano cheese, grated, some bread crumbs. And those two items are to be used as liberal as you like. One medium sized eggplant, this is already fried, medium sized, some black pepper, fresh black pepper. Okay, so here we go. When your skillet is nice and hot, you want to go ahead and add that garlic to it, listen to that, nice sizzleI. I want to go ahead and add my flakes. Am I going to let that sit too long? And so now, I'm just getting my eggplant in the skillet. Right now, I'm going to go ahead and add our tomatoes, get everything nice and hot, yeah, and tomatoes are well mixing in. You want to be gentle, put in some cream. So, we have our cream set, you don't want to mess with it and agitate it too much, parsley goes in. And this is some cracked black pepper, just for some flavor. I'm going to top this off, with some Parmesan Romano shredded cheese, and we're just going to let this sit right there, soak up all those flavors. Now, you add the bread crumbs, if you feel like, you need it. Personally, I don't need it in this dish, because I breaded my Parmesan, I'm sorry, I breaded my eggplant, before I got started. And voila, here we go, eggplant Parmesan, real quick and easy, tastes great.