# Eggplant Parmesan | Made In - Made In

With fresh eggplant and a flavorful tomato sauce, this recipe, from Chef Jesse Griffiths, is the perfect bridge between summer produce and fall casseroles.

Chef Jesse Griffiths may work at Dai Due in Austin, which is famous for their local meat, but he clearly knows his way around a vegetarian classic too. When you combine tomatoes, eggplant, and mozzarella, something magic happens. Chef Griffiths opts to simply dredge the eggplant in flour, rather than coat it in breading. The result is less greasy and more flavorful, almost reminiscent of an eggplant lasagna.

  
Make sure you’re using high-quality canned tomatoes, as they’re a major component to the dish. We like Biannco diNapoli for this recipe—buy the whole ones and crush them by hand to add body to the sauce. Our 10x6.6” Oval Gratin Dish fits the eggplant parmesan snugly and its naturally non-stick porcelain surface makes clean-up easy. Place a Sheet Pan underneath to catch any drips in the oven.

---
URL: https://madeincookware.com/recipes/eggplant-parmesan