The mantra for this eggplant Parmesan recipe should be: “Good things take time.” Trust us. Your efforts will be rewarded the moment you pull this dish of breaded eggplant slathered in tangy tomato sauce with a crispy, cheesy top from the oven. Need some reassurance? One commenter proclaims: “This was by far the best eggplant dish I ever made.”
You can break the work into chunks over a couple of days. The homemade marinara sauce makes all the difference, so don’t swap it out for store-bought. This one is rich with tomato, wine, tons of garlic, and anchovies (the secret to everything) and can be made up to two days ahead; the flavors might even be better after a day of mingling. As for the fried eggplant and herby breadcrumb coating? Hold off making those until the day you plan to layer it all together.
If you wish to serve this eggplant parm in neat blocks with defined stratum, let it rest at room temperature for at least 30 minutes after baking. Garnish with more fresh basil just before serving and pair it with a simple side dish like a classic Caesar salad with lots of shaved Parmigiano Reggiano.
What you’ll need
Dutch Oven
$133 $80 At Amazon
Food Mill
$50 At Amazon
13x9" Baking Dish
$20 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon
