This easy eggplant parmesan is one of our favorite things we've made recently. We learned to make a complete eggplant parmesan recipe in Italy (available in this hard to find book). It's more involved than this, but we've taken some of the main principles and made a super easy version that's quick to pull together with just a few ingredients.
The key to cooking eggplant is salting the slices generously and letting some of the excess moisture drain out. You might think the eggplant would be too salty, but most of the salt ends up in the water that is released. A lot of people don't like the texture of eggplant, but a lot of that is the wateriness. Browning the slices in peanut oil also helps improve the texture of the finished dish. You can peel the eggplant prior to cooking if you don't like the skin.
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