I'd make the sauce and fry the breadcrumbs the day before (you can store the crumbs in an airtight container). The recipe says 30 mins for the sauce, but if you push it to an hour, the flavours will come together really nicely. Then you'd just have to bake the eggplant and assemble on the day of.
I'd make the sauce and fry the breadcrumbs the day before (you can store the crumbs in an airtight container). The recipe says 30 mins for the sauce, but if you push it to an hour, the flavours will come together really nicely. Then you'd just have to bake the eggplant and assemble on the day of.
I'd make the sauce and fry the breadcrumbs the day before (you can store the crumbs in an airtight container). The recipe says 30 mins for the sauce, but if you push it to an hour, the flavours will come together really nicely. Then you'd just have to bake the eggplant and assemble on the day of.