It wasn’t until this past year that I made eggplant parmesan for the first time, during a cooking class I was teaching to some friends.
One of my friends wanted to learn how to make eggplant parm, so I figured I’d give it a go one week. I found it required a little bit of time and effort to bread all the eggplant slices and fry them, but the end result was a deliciously warm, crispy and cheesy dinner that couldn’t have turned out better!
I was recently craving some saucy, cheesy goodness and thought I would make it again.
As I just hinted, some TLC goes into the dish.
If you’re looking for a time saver, you could heat up a large amount of oil to simulate a deep fryer and fry larger batches to quicken the process.
Either way though, there is a little invested time up front, but I promise it is worth the return in the end.
I think what makes this eggplant parm so successful is the dry mozzarella that’s used in the layering process. Most of the time when you buy fresh mozzarella, it comes in water to keep it moist; however, if you use this straight away then a lot of water can escape from the cheese and make your dish quite soggy. No bueno.
Dry out the mozzarella ahead of time and you can avoid this, no problem!
One of the reasons I really like this meat-free dish is it is really filling and satisfying. The layers of golden, crispy eggplant — gooey mozzarella cheese — bubbly, warm marinanra sauce — sharp grated Romano cheese — bright bites of basil. It’s just amazing.
This is one of those dishes that is almost better served as a leftover. The dish has more time for flavors to marry and it just gets better and better.
Hope you’ll give it a go — here’s the recipe!