Eggplant parm is my favorite food. Sorry, thats a bold statement but it is. Here is a simple recipe that makes DELICIOUS parm. Beware: this is no easy feat. It is a special event. Frying the eggplant is time consuming and after you cook everything, it still needs to rest for 20 min. If you would like to speed up this process, I would suggest making the sauce in advance. Otherwise, all needs to be done at time-of-cooking.
Helpful hints before you begin:
Read the entire recipe before you start doing anything, then look at my Instagram highlight (@simply_alessandraa) for a visual guide.
I used a 9 x 9 baking dish. Serves 4. This can be adjusted based on your needs.
If you want to make more, add an eggplant and use 2 cans of tomatoes.
If you want to speed it up this process, make the sauce a night or 2 in advance.
The eggplant slicing and breading takes the longest, but I would not suggest to do in advance.
The eggplant needs to be sliced thin, it is KEY. I hate thick eggplant parm. It should be the size of a thicker slice of American cheese. It’s hard but worth it.
When I made this, I noticed it was a bit watery in the oven, so I uncovered it sooner (some people say to cover for 40 min, I only did for 20). I am giving exactly what I did which turned out perfectly.
Let the baking dish rest after you cook it. It makes it even better. Make sure to wait AT LEAST 20 min.
Freezing Tip: Freeze it in pieces so that you can unfreeze a few at a time. When you reheat it, you can add a bit more cheese/sauce (if you have or want to make) and it will seem like-new. That is what restaurants do.
Pasta is a nice side and if you would like to do that, use 2 cans of tomatoes for the sauce.
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