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 successful—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 cook 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 season.
Right here’s why I like this eggplant Parmesan recipe:
- The crispy eggplant is baked, not fried. I like this strategy as a result of it means that you can use barely much less oil. I additionally assume it’s simpler! I’d a lot somewhat put all of the eggplant on a sheet pan and slide it into the oven directly than fry batch after batch on the range.
- It makes use of recent mozzarella. I like how the cheese’s richness and creaminess steadiness the tangy tomato sauce.
- Herbs give it scrumptious depth of taste. I take advantage of thyme and oregano within the breading for the eggplant and bathe basil on prime. They add a beautiful freshness to this comforting dish.
In the event you’re searching 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 stated, that is certain to be a household favourite. Baking the eggplant and utilizing your home made marinara recipe made all of the distinction—it was completely scrumptious!”
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Wish to do that recipe? Listed here are a couple of suggestions:
- 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.
- Selfmade and store-bought marinara sauce each work nice. I like my home made marinara sauce on this recipe, however admittedly, it’s quite a bit easier to make with store-bought. I’ve used jarred sauce many occasions. Rao’s is my favourite.
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