The first time I had eggplant parmesan was for a special New Year's Eve dinner party our little brother Andrew threw a few years ago. It turned out phenomenal and I took a mental note that I wanted to try to make it sometime with my Dad's spaghetti sauce. As always, I took a lot of time looking through recipes trying to find "the one". I came across this eggplant parmesan recipe from Simply Recipes (adapted from the New York Times) and decided I had found it. What caught my eye was that this recipe used fresh mozzarella and also provided a wise tip (I certainly didn't know) to drain the excess moisture from the eggplant for a couple hours before cooking. The eggplant browned nicely and look at the fresh mozzarella just oozing out the side. Love it!
Post a Comment