Servings: 8 to 10
For many Italian-American families, eggplant Parmesan is that heirloom recipe that tends to make an appearance at every important family gathering. This simple yet special casserole, rich with silken eggplant, tangy marinara, and gooey mozzarella, will surely grace many tables over the holidays. Even if your family lineage doesn’t trace back to Naples, this comfort food classic is perfect for group entertaining.
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I made this tonight and it was great. You do have to like eggplant. I loved the balance of the sauce, cheese and eggplant. The only think to know before you make this recipe is that it takes a very long time to treat the eggplant and then fry the eggplant. I would also recommend a high quality mozzarella because it is definitely featured in this dish.
Not a fan of eggplant, I put I keep trying. And I tried this tonight. If I wasn’t so salty I would have actually liked it. Be careful when salting. I used the kosher salt sparingly but it was still way too much. Next time I would use sea salt and use even less. The key for me I think, was the peeling of the eggplant. I also found this very, very greasy. The eggplant really soaked up the peanut oil!
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