The fresh sweet basil from crispy cheesy eggplant parmesan with angel hair pasta & homemade marinara sauce was a official declaration of summer for me. I have made eggplant parmesan sometimes usually by following a recipe from Cook's Illustrated. While the recipe called for diced tomatoes for sauce, I used crushed tomato this time. The sauce was smooth, not chunky, which J didn't mind.
The meal was tasty and cozy. The portion that I made was only for a meal. There wasn't much leftover for day 2. Too bad!
