I’ve been making this eggplant Parmesan each August for nearly 15 years! Primarily based on my mother’s recipe, it’s at all times a success—saucy, tacky, and scrumptious.
Everybody goes loopy for corn and tomatoes in August, however there’s one unsung veggie that’s at its peak proper now too… Eggplant! I’m planning to prepare dinner with it as a lot as I can this month, beginning by making my all-time favourite eggplant recipe: this eggplant Parmesan.
The recipe relies on my mother’s, and it brings again all of the recollections I’ve of her eggplant Parmesan as a child. Smelling the wealthy, tacky aroma as she pulled it out of the oven, digging into the tender eggplant on the desk subsequent to my sister. I’ve been making this recipe in my very own kitchen for years now (like…15?!), and I nonetheless crave it each summer time.
Right here’s why I really like this eggplant Parmesan recipe:
- The crispy eggplant is baked, not fried. I really like this method as a result of it permits you to use barely much less oil. I additionally suppose it’s simpler! I’d a lot reasonably put all of the eggplant on a sheet pan and slide it into the oven without delay than fry batch after batch on the range.
- It makes use of contemporary mozzarella. I really like how the cheese’s richness and creaminess stability the tangy tomato sauce.
- Herbs give it scrumptious depth of taste. I exploit thyme and oregano within the breading for the eggplant and bathe basil on high. They add a stunning freshness to this comforting dish.
In the event you’re on the lookout for a crowd-pleasing, show-stopping dish to make with August produce, you need to do that eggplant Parmesan.
I adore it, my mother loves it, and our readers adore it too.
Hector wrote, “Wow! Simply as you mentioned, that is positive to be a household favourite. Baking the eggplant and utilizing your do-it-yourself marinara recipe made all of the distinction—it was completely scrumptious!”
Get the recipe:
Wish to do that recipe? Listed below are a number of ideas:
- You don’t need to sweat the eggplant (however you may). The #1 query I get requested about this recipe is whether or not you have to sweat the eggplant. I don’t discover it essential (I actually by no means do it), however if you wish to, you may! In that case, I’d scale back the salt within the breading combination to ¼ teaspoon in order that the eggplant doesn’t get too salty.
- Home made and store-bought marinara sauce each work nice. I am keen on my do-it-yourself marinara sauce on this recipe, however admittedly, it’s rather a lot less complicated to make with store-bought. I’ve used jarred sauce many occasions. Rao’s is my favourite.
