My husband Jack makes a really terrific Eggplant Parmesan – and we’re sharing the recipe with you today! This is another one of those dishes that I’ve always loved to eat out at a restaurant, but I avoided cooking myself mostly because my cooked eggplant always tasted a little bitter to me.
But Jack’s recipe is fantastic! This eggplant parmesan is a stack of breaded eggplant slices that are lightly fried, leaving the outside perfectly crispy with a soft and creamy inside. Then the eggplant is layered with a wonderful homemade tomato sauce and a combination of Fontina, mozzarella, parmesan and romano cheeses, and baked in the oven until the cheese is melted.
Don’t you want to dig your fork into this right now?
Jack also shares his tip in the recipe for removing the bitter taste from your cooked eggplant. The trick is actually quite easy – just sprinkle both sides of the eggplant slices with a generous amount of salt and allow it to sit for up to two hours before cooking. This salting process draws the bitter liquid out of the eggplant. Then you rinse the eggplant slices – removing the excess salt and the bitter liquid – and you can proceed with cooking.
We hope you’ll agree – this eggplant parmesan is fantastic!