I have had this eggplant -saving every August for almost 15 years! Based on my mother’s recipe, it is always a hit – numerous, kitschy and delicious.
Everyone is crazy about corn and tomatoes in August, but there is an unsung vegetable that is at the peak … Aubergine! I plan to cook as much as possible by making my favorite Aubergin recipe for all times: this parmesan with eggplants.
The recipe is based on my mother and brings all the memories that I have from your aubergine ravity as a child. The rich, cheesy aroma smelled when she pulled it out of the oven and dug into the tender eggplant at the table next to my sister. I have been making this recipe in my own kitchen for years (how … 15?!), And I still long for every summer.
Here is the reason why I love this recipe for eggplant -saving:
- The crispy eggplant is baked, not fried. I love this approach because you can use a little less oil. I also find it easier! I would much rather put the entire eggplant on a sheet metal pan and push them into the oven at once than to fry on the stack after the stack.
- It uses fresh mozzarella. I love how the wealth and creaminess of the cheese compensate for the spicy tomato sauce.
- Herbs give him delicious taste. I use thyme and oregano in breading for the eggplant and shower basil. They give this calming dish a nice freshness.
If you are looking for a lot, pleasant, Show stopping To make a court with August products, you have to try this Parmesan with eggplants.
I love it, my mother loves it and our readers love it too.
Hector wrote, “Wow! As you said, this is certainly a family favorite. Bake the aubergine and the use of your homemade Marinara recipe made the difference – it was absolutely delicious!”
Get the recipe:
Would you like to try this recipe? Here are a few tips:
- You don’t have to sweat the eggplant (but you can). The No. 1 question I asked about this recipe is whether you have to sweat the eggplant. I don’t find it necessary (I’m literally making it), but if you want, you can! In this case, I would reduce the salt in the breading mixture to ¼ teaspoon so that the eggplant does not become too salty.
- Homemade Marinara sauce bought in the store both work great. I worship my homemade Marinara sauce in this recipe, but admittedly it is much easier to make the shop bought in the shop. I used Jarred sauce many times. Rao is my favorite.
