This was really good. I haven't done a baked eggplant parm before, but this was actually crunchier than my usual fried version.
-I baked the breaded slices for 10 minutes on each side at 350 and noticed the bread crumbs weren't browning. So, I adjusted the oven temp to 400 and gave them about 4 minutes on each side (watch so it doesn't get burned!!) and that was perfect. I got my crispy, browned, but cooked eggplant.
-I only had mozzarella on hand, and that was just fine taste-wise, though I added a little more salt than usual so that I'd still have the salty flavor that parmesan cheese usually lends.
-I had panko bread crumbs (not Italian) so I just seasoned them up with some dried herbs, salt, and pepper.
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This was really good. I haven't done a baked eggplant parm before, but this was actually...