The dinner that plays the crowd that I prepare every August

I have been doing this parmesan of Aubergine in August for almost 15 years! Based on my mother’s recipe, it’s always a success – sauce, cheesy and delicious.

Everyone is going crazy about corn and tomatoes in August, but there is an unknown vegetable there which is at its peak at the moment too … Aubergine! I plan to cook with that as much as possible this month, starting by making my favorite eggplant recipe for all time: this parmesan of eggplant.

The recipe is based on that of my mother, and she brings back all the memories that I have from her parmesan of eggplant when I was a child. Feeling the rich and cheesy aroma as it came out of the oven, digging in the tender eggplant at the table next to my sister. I have been making this recipe in my own kitchen for years now (like… 15?!), And I always want to do it every summer.

Here is why I like this parmesan Aubergine recipe:

• The crisp eggplant is cooked, not fried. I love this approach because it allows you to use a little less oil. I also think it’s easier! I prefer to put all the eggplants on a pan and slide it into the oven both to fry a lot after a lot on the stove.
• He uses fresh mozzarella. I love the way in which the richness of cheese and the creamy balance the tangy tomato sauce.
• The herbs give it a delicious flavor depth. I use thyme and oregano in the panel for the eggplant and the shower basil on the top. They add a nice freshness to this comforting dish.

If you are looking for the crowd, breathless Dish to do with August products, you must try this parmesan of Aubergines.

I love it, my mom loves it and our readers love her too.

Hector wrote, “Wow! Just as you said, it will certainly be a family favorite. Cooking the eggplant and the use of your homemade marinara recipe made all the difference – it was absolutely delicious!”

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Do you want to try this recipe? Here are some tips:

• You don’t have to sweat the eggplant (but you can). The question n ° 1 that I am asked about this recipe is whether you should sweat the eggplant. I don’t find it necessary (I never do it literally), but if you wish, you can! In this case, I reduced the salt to the mixture of breading at ¼ teaspoon so that the eggplant does not become too salty.
• The house marinara sauce and bought in store works very well. I love my homemade marinara sauce in this recipe, but certainly, it’s much easier to do with the store bought in stores. I have used Jarred sauce several times. Rao is my favorite.

Get the recipe: