I Can’t Stop Making Ina Garten’s Rule-Breaking Eggplant Parm

My household has by no means been a lot into cooking. After I was a child, my dad and mom and siblings have been happiest consuming “cheese pasta,” which is principally shredded cheese sprinkled over elbow noodles. So it wasn’t till I had a kitchen of my very own that I spotted what a pleasure cooking might be — and that there was an entire world of dinners past a bowl of noodles.

Through the years, I’ve taught myself rather a lot, usually turning to cookbooks for inspiration. My ever-expanding assortment has allowed me to experiment with totally different cuisines, impress my mates with elaborate dinners, and, maybe most significantly, get me out of cooking ruts. Not too long ago, after I was feeling cash-strapped and uninspired, I turned to Ina Garten’s Prepare dinner Like A Professional, which is full of spectacular but accessible recipes.

Though I discovered rather a lot by merely studying all the guidelines scattered all through the pages of the ebook, by far the most important takeaway was the drool-worthy recipe for Roasted Eggplant Parmesan. It’s acquired an ooey-gooey middle and a super-crispy prime, and it’d simply be one of the best factor to return out of my kitchen.

I’m not gonna lie: This recipe takes a little bit of time. The excellent news is that it’s tremendous enjoyable to make — and requires little or no ability.

First, the eggplant. As an alternative of deep-frying it, Ina roasts the seasoned eggplant slices within the oven, which makes for a better and (mildly) more healthy casserole. It additionally means you get to skip the splatter and greasy cleanup of frying, which is at all times a win in my ebook. You’ll then layer the tender slices with contemporary basil, marinara sauce, and three sorts of cheese: mozzarella, goat cheese, and Parmesan. (Bonus tip from Ina: Slice the contemporary mozzarella with unflavored dental floss to maintain the attractive ball of cheese from crumbling below a knife.)

Ina’s second good swap? Do-it-yourself breadcrumbs, which you’ll moisten with olive oil and blend with garlic, contemporary basil, and salt earlier than sprinkling over the dish. Not solely are selfmade breadcrumbs a wise approach to make use of up a loaf of stale bread, however in addition they take in much less moisture than store-bought crumbs, which implies they keep extra-crispy on prime of the casserole. That being mentioned, if you happen to’re in a pinch for time, store-bought will work simply high-quality.

I used to be so blissful to tug this recipe out the final time I went to go to my dad and mom. My mother —who has upgraded from tacky pasta however now eats a food plan that consists of little greater than kale salad and inexperienced beans — actually dug in (she even introduced some for work the following day!). And my dad, who has at all times refused to eat something with eggplant, took an enormous serving to as quickly as he noticed that it regarded like lasagna and ended up clearing his whole plate. There’s nothing extra rewarding than making one thing satisfying for the folks I like — particularly once they’re as choosy as my household.

This put up initially appeared on The Kitchn. See it there: I Can’t Cease Making Ina Garten’s Rule-Breaking Eggplant Parm