Egg plant parmesan is one of those recipes that can be crazy intimidating if you haven’t tried it before. There are a few tips and tricks to make it easier – but at the end of the day, it’s a delicious way to incorporate meat-free meals into your routine. Or, in our family, we do both. We make eggplant and chicken to accommodate everyone.
When I think of eggplant parmesan I immediately think of a soggy piece of something mushy, topped with flavorless marinara. Think I’m a little jaded? You’d be right. But, I’ve been on the prowl for a recipe that puts that to shame.
So – what’s the pro tip? Salt your eggplant after slicing it. Let it sit in a colander in the sink for at least one hour. Yes, it’s an extra step. Yes, it makes a huge difference.
Give this recipe a try and let me know what you think! If you make any adjustments, comment them below. I love to hear how you take my recipes, and turn them into your own creations!