Get a nice, thick panko coating on the eggplant slices.Your eggplant Parmesan will have more flavor if you get a nice chunk of Parmigiano Reggiano (or even pecorino cheese) and grate it yourself. You don’t want some pieces to overcook before others get tender! The same goes for the fresh mozzarella – cut it to a consistent thickness to get even melting and browning.

Even slices mean even cooking, so try to cut your eggplant slices to a consistent width. Slice the eggplant as evenly as you can.Then, top it with fresh basil leaves and dig in! Let the hot eggplant Parmesan rest for a few minutes before slicing and serving. Then, turn on the broiler for a couple of minutes, so the cheese starts to brown in places. Bake! Bake at 400° for about 20 minutes, or until the cheese is starting to bubble.Repeat the layers, finishing it off with any remaining mozzarella and Parmesan cheeses. Add a layer of eggplant slices, more marinara, and half the sliced mozzarella. Layer it up! Spread some tomato sauce in the bottom of a large casserole dish.I don’t miss the traditional fried eggplant at all! When I use convection bake on our Wolf oven, the panko gets deliciously browned and crisp. If you have a convection setting on your oven, I highly recommend using it here. Drizzle with olive oil and bake at 400° until tender and golden brown. Arrange the breaded eggplant slices in a single layer on 2 parchment-lined rimmed baking sheets. Make sure the eggplant is well-coated on all sides! Dip each eggplant slice into the egg mixture before tossing it in the panko. Mix together the herb, Parmesan, and panko coating in one shallow bowl, and whisk 2 eggs with a dash of almond milk in another. Ready to make eggplant parm? Here’s what you need to do: And of course, I can’t resist topping the whole thing with big leaves of basil from our garden once it’s out of the oven! Finally, I layer them with the homemade marinara sauce and slices of fresh mozzarella. Instead of frying the breaded eggplant slices, I bake them until nicely crisp and golden brown. Then, for fresh, herbaceous flavor, I add generous pinches of oregano and thyme to the eggplant’s Parmesan and panko coating. Just like my mom, I make my own marinara sauce by simmering crushed tomatoes over my Wolf cooktop for about 20 minutes. It’s a delicious, lighter ode to my mom’s classic recipe. Because eggplant’s in peak season, I thought it was the perfect time to develop an eggplant Parmesan recipe of my own. When Sub Zero, Wolf, and Cove asked me what living deliciously means to me, my mom’s eggplant Parmesan and those warm summer family memories immediately came to mind. The amazing waft of saucy, cheesy goodness coming out of the oven was something to really get excited about… even if it meant coming in and savoring it for a few extra minutes before heading back out to play. That is, unless the meal she was cooking was eggplant Parmesan. When my mom called us in for dinner, we rushed in and ate as fast as we could so that we could get back outside to play. We had to keep lookout for the ice cream man, hold swing set jumping contests, and run relays in our jelly shoes. Then, my sister and I had more important matters at hand. Dinnertime was a sound routine for all of us… unless it was summer. Tomato sauce never came from a jar, and cheese was never pre-shredded because convenience foods like that were simply not worth the extra expense.

My family ate dinner together every night, and my mom always cooked it from scratch. Allow the creme brulee to sit for at least 5 minutes before serving.Growing up, my mom’s eggplant Parmesan recipe was one of my favorite things to eat. Using a torch, melt the sugar and form a crispy top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Place the ramekins into a large cake pan or roasting pan. Pour the liquid into 6 (7 to 8-ounce) ramekins. Add the cream a little at a time, stirring continually. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Remove the vanilla bean and reserve for another use. Remove from the heat, cover and allow to sit for 15 minutes. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.

Creme dela crumb