Alison said you can't substitute for this recipe. BUT... my husband absolutely hates eggplant. I substitute roasted slices of zucchini and other spring/summer squash (and even sneak in a few slices of eggplant). It's almost the same. Close enough.
Thank you for freeing me from flour, egg, and breaded eggplant slices. Time saver to say the least. Great YouTube video. You make people smile. Shoot for the stars. ❤️
If I want to get this as close to ready to cook the day before, what step do I take it up to? Do I assemble and fridge/freeze or do i get everything ready up to frying the panko crumbs and then fry the park crumbs same day?
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.
Miss Roman. I famously am not a fan of eggplant but, based on your guidance, thought I might as well give it a shot. I do not exaggerate when I say this was one of the best things I’ve ever had. This deserves internet fame. Stew WHO?
Not an eggplant parm comment but my failed googling has led here me to ask... I was watching the video and I spied the disc under your kettle on the stove. What is it? Is it a type of converter?
Perfect timing! My root canal has healed, I made my first-ever eggplant purchase, Thursday night is the night. I’m so ready!
Alison said you can't substitute for this recipe. BUT... my husband absolutely hates eggplant. I substitute roasted slices of zucchini and other spring/summer squash (and even sneak in a few slices of eggplant). It's almost the same. Close enough.
Alison! May I please ask where your shirt & apron are from because this outfit is...fabulous and chic as heck
me too!! tell us please
absolutely cannot wait to make this tmrw night! bought the eggplant and mozzarella and i’m ready to go!
Thank you for freeing me from flour, egg, and breaded eggplant slices. Time saver to say the least. Great YouTube video. You make people smile. Shoot for the stars. ❤️
in the oven. cant wait. eating dinner @ 4:45 lol
If I want to get this as close to ready to cook the day before, what step do I take it up to? Do I assemble and fridge/freeze or do i get everything ready up to frying the panko crumbs and then fry the park crumbs same day?
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.
Do you have a print button that formats the recipe well?
Alison, I so very truly miss the newsletter on Thursdays.
I do appreciate the videos, but the newsletter has my heart!
They will be back! I promise ❤️
Miss Roman. I famously am not a fan of eggplant but, based on your guidance, thought I might as well give it a shot. I do not exaggerate when I say this was one of the best things I’ve ever had. This deserves internet fame. Stew WHO?
Not an eggplant parm comment but my failed googling has led here me to ask... I was watching the video and I spied the disc under your kettle on the stove. What is it? Is it a type of converter?
My sunday ritual has become making the recipes you post on tuesdays. Cant wait to dive into the newsletter and your book Dining In
How many tins of anchovies do you use a month?
is the fix for still-slightly-leathery eggplant skin just.... roasting them even more in the oven first?
Great recipe! For some time, I’ve loved the idea of eggplant parm, but rarely it’s execution: this solves that problem in such a smart way. Thank you.
can someone please tell me what temperature to set the oven to when i bake the assembled eggplant parm?
It stays at the same temperature the whole time!
thanks and sorry! i am babby