Funny Friday: Up a Tree

Today’s post is September’s Funny Friday, a regular feature published on the last Friday of every month. Funny Friday is a collaborative project. Each month one of the participants submits a picture, then we all write 5 captions or thoughts inspired by that month’s picture. Links to the other bloggers’ posts are below, click on them and see what they’ve come up with. I hope we bring a smile to your face as you start your weekend.
 

Here’s today’s picture. It was submitted by Spatulas on Parade.
 

 
 
1. Little Bear to Mom: Now mom, you just go back home. I told you I was running away from home. It doesn't work as well if you come with me.
 
2. Little Bear to Mom: What do you mean this isn't the way to our cave? See why I asked for GPS . . .

3. Mom to Little Bear: Don't let them scare you dear, that place is called a donut shop and the bear claws they're selling don't really come from bears.

4. Little Bear to Mom: What do you mean what am I looking for? A pic-a-nic basket of course. Just like Daddy Yogi does.

5. Little Bear to Mom: What am I doing? I'm cliiiiimbing a staiiiirway to heaaaaaven. 
 

 
And now for something yummy:
 

Crispy Baked Eggplant Parmesan

 

Click on the links below and let some other bloggers make you smile:

Spatulas on Parade

The Bergham's Life Chronicles

Follow me home

Measurements of Merriment

Southern Belle Charm
Dinosaur Superhero Mommy 

Someone Else's Genius
 Confessions of a part-time working mom
 The Momisodes

 

Crispy Baked Eggplant Parmesan

                                                                          ©www.BakingInATornado.com
 
Printable Recipe

Ingredients:
1 large eggplant
salt
1 egg
1 cup Italian seasoned croutons
1/4 cup grated parmesan cheese
1/8 tsp cumin
1/8 tsp cayenne
olive oil (or any) non-stick spray
approximately 10 slices mozarella

Homemade Marinara: recipe HERE 

Directions:
*Peel the eggplant and slice into 1/2 inch rounds. Sweat on a paper towel by lightly salting the slices and allowing them to sit for 10 minutes. Blot with a paper towel.
*Beat the egg with 2 TBSP water. 
*Place the croutons, 2 TBSP of the parmesan cheese, the cumin and cayenne in a food processor. Pulse until it's the consistency of bread crumbs.
*Coat a baking pan with olive oil non-stick spray.
*Dip each eggplant slice individually in the egg mixture, then the crouton mixture. Be sure the entire slice is entirely coated. 
*Place the slices on the prepared baking pan and refrigerate for 1/2 hour. 
*Preheat oven to 350 degrees. 
*Spray the tops of the eggplant slices lightly with the olive oil spray and place the pan into the oven. Bake 10 minutes, turn the slices with a fork and bake another 10 minutes.
*Remove the eggplant from the oven but leave the oven on. Sprinkle the remaining parmesan over the eggplant, then place a slice of cheese on each one and return to the oven for 10 minutes.
*While the eggplant is cooking, heat the marinara sauce.
*Remove the eggplant from the oven but leave the oven on.  Drizzle some of the marinara over the eggplant and return to the oven for 10 minutes.
*Serve with the remaining marinara and additional grated parmesan cheese.