Last week I bought a king-sized eggplant from the farmers market. It was shiny and purple and looked so perfect, I had to have it. Also, it was only $1 so without a second thought, I picked it up and added it to my bag. But then, it sat in our fridge all week untouched. I couldn’t think of what to do with that gigantic eggplant. In the past, I’ve roasted eggplant but it always leaves me slightly underwhelmed with a subtle and mild flavor that doesn’t add much to a meal.
So, I thought I would try making a dish I’ve never made before: eggplant parmesan!
I searched around online before settling on a recipe that sounded fool proof. And indeed, it was. This recipe from SimplyRecipes.com made the best eggplant parmesan and I will without a doubt, make it again and again.
I think the trick to the recipe is actually several key steps. For one, the recipe calls for you to cut the eggplant, salt it, and then let it sit to draw out moisture for 1-2 hours. This really helps the eggplant not get mushy and release too much water when you cook it. The recipe also has you bread the eggplant slices with breadcrumbs and parmesan cheese. Instead of frying the slices, you bake them so they get nice and brown and crispy.
Then, you layer the golden eggplant rounds with marinara sauce, fresh mozzarella, and parmesan. It can’t get much better than that!!
I served it with some salad and pappardelle pasta- scrumptious!
Have you made eggplant parmesan? What’s your secret recipe?