FOOD NEWS
Ina Garten's Foolproof Secret To Mess-Free Eggplant Parmesan
BY STEPHANIE FRIEDMAN
When making her roasted eggplant parmesan, Ina Garten likes to cook her eggplant in the oven instead of on the stove, a tip she details in her cookbook, "Cook Like a Pro."
She explains, "Most recipes for eggplant Parmesan require that you fry the eggplant, which leaves my kitchen — and me! — a greasy mess."
Roasting the eggplant keeps her kitchen neater. Since this method uses the oven, your hands will be free and you won't risk any oil splatters.
Additionally, eggplant becomes soft on the inside and slightly caramelized on the outside when you roast it, which can add a tasty depth of flavor to your dish.
To make eggplant parmesan using Garten's method, simply slice the eggplant and roast it with olive oil, salt, pepper, and oregano at 400 degrees Fahrenheit until soft.
Garten uses breadcrumbs as a topping mixed with garlic, basil, olive oil, and salt. Once roasted, assemble layers of sauce, eggplant, and cheese, repeating as desired.
Ina uses a mix of mozzarella, goat cheese, and parmesan, but mozzarella alone works well too. Put the whole thing back into the oven until the breadcrumbs crisp up.