Eggplant Parmesan is a delicious gem of Italian cooking but, as you’ll see in the video, rather fussy and time-consuming when done right. For a faster but still tasty alternative done wrong, see FourmiFood’s “Eggplant Parma-Sham”, posted here on 2022-05-01.
I like to airfry or dry roast eggplant so it becomes crispy - then it will soak up the oily sauce better.
Anchovies make tomato sauce better, but don’t tell this to the guests. You can also use fish/soy sauce, miso or bouillon, but don’t tell this to Italians.
I have two litmus tests for restaurant quality mainly because they’re so easy to get WRONG and I like them both above all else when done RIGHT:
Italian: Eggplant Parmesan
Mexican: Fish Tacos
So, yeah, I’ve bookmarked this one as well as the FourmiFood’s Eggplant Parma-Sham since I’m most likely to prepare the latter from now on. 