I made this recipe for Eggplant Parmesan and as I was reading the recipe I realized it is quite involved. Usually, I must confess, I use a jar of store-bought marinara sauce when I make eggplant parmesan! I was a bit skeptical as to whether this recipe was worth the extra effort! Of course I should not have doubted Bon Appetit! This Eggplant Parmesan was delicious. The tomato sauce was mild and not too acidic which sometimes it can be when homemade. I plan to make this sauce for pasta and not just this recipe in the future. The eggplant itself was creamy on the inside with the outer layer crispy. Layered with sauce and cheese every bite was satisfying.
Here is the link to the recipe