My family has never been into cooking. When I was a kid, my parents and siblings were happiest eating “cheese spread,” which is basically shredded cheese sprinkled over noodles. So it wasn’t until I had my own kitchen that I realized what a joy cooking can be – and that there’s a whole world of dinners beyond just a bowl of noodles.
Over the years, I’ve learned a lot, often turning to chefs for inspiration. My ever-expanding collection has allowed me to experiment with different cuisines, impress my friends with elaborate dinner parties and, perhaps most importantly, get me out of cooking. Recently, when I was feeling short on money and lacking inspiration, I turned to Ina Garten’s Cook like a prowhich is full of impressive yet affordable recipes.
While I learned a lot from simply reading all the tips scattered throughout the pages of the book, by far the biggest takeaway was the drool-worthy recipe for Roasted Eggplant Parmesan. It has an ooey-gooey center and a super-crispy top, and it might just be the best thing to come out of my kitchen.
A few clever substitutions make Ina’s eggplant parm the best I’ve ever tasted
I won’t lie: this recipe takes a little time. The good news is that it’s super fun to make — and requires very little skill.
First, the eggplant. Instead of frying, Ina bakes the seasoned eggplant slices in the oven, which makes for an easier and (slightly) healthier casserole. It also means you can skip the sprinkling and greasy cleanup of the fryer, which is always a win in my book. Then you’ll spread the tender slices with fresh basil, marinara sauce and three types of cheese: mozzarella, goat cheese and parmesan. (Bonus tip from Ina: Slice the fresh mozzarella with unflavored dental floss so the beautiful ball of cheese doesn’t crumble under the knife.)
Ina’s other smart replacement? Homemade breadcrumbs that you will moisten with olive oil and mix with garlic, fresh basil and salt before sprinkling the dish. Not only is homemade breadcrumbs a smart way to use up a loaf of old bread, but they also absorb less moisture than store-bought crumbs, meaning they stay extra crispy on top of the pan. That said, if you’re pressed for time, in-store shopping will work just fine.
I was so happy to pull this recipe out the last time I was visiting my parents. My mom — who switched from cheesy pasta but now eats a diet of little more than kale salad and green beans — really dug in (she even brought some to work the next day!). And my dad, who has always refused to eat anything with eggplant, took a big helping of it as soon as he saw it looked like lasagna and ended up cleaning the whole plate. There is nothing more rewarding than doing something that pleases the people I love – in particular when they are picky like my family.
This post originally appeared on The Kitchen. Look there: I can’t stop making Ina Garten’s rule-breaking eggplant parm