When it comes to the month of April, it can be hard to decide what to cook. Some days are gloriously sunny and Spring-like, others are chilly and rain-filled. When you find yourself at home on one of those cool April days, whip up a platter of comforting and delicious eggplant parmesan.
This Italian-American favorite is layered with eggplants, tomato sauce, and cheese. While you could use store-bought tomato sauce, the dish will taste so much better if you take the time to make your own.
The recipe doesn't specify what kind of breadcrumbs to use — I made mine with homemade. However, the texture was a little off, and I would have preferred it with more crunch, therefore I recommend making it with purchased crumbs. Eggplant parm is a vegetarian entree that's great for entertaining, so get the recipe now.
From Marco Canora's Salt to Taste Ingredients 4 small or 2 medium eggplants (about 1 1/2 pounds) Directions Serves 6.
Salt and freshly ground black pepper
3/4 cup freshly grated parmesan cheese, plus additional for serving
2 tablespoons water
About 3/4 cup unseasoned bread crumbs
Olive oil for frying
2 cups tomato sauce
2 1/2 cups coarsely shredded mozzarella
From Marco Canora's Salt to Taste
4 small or 2 medium eggplants (about 1 1/2 pounds)