I followed the suggestions of others of tossing uncooked eggplant slices in flour, then dipping in egg, then into breadcrumbs. I also made extra and just parcooked them until slightly browned, let cool, then put into the freezer on the baking sheets and into a freezer bag once frozen. Now I can just bake them up the next time we want them. I also didn't bake them with the sauce. I just kept the broiler on and melted some parmesean on each slice, plated them and topped with hot tomato sauce. This way they stayed super crunchy. My husband who supposedly hates eggplant parm ate two servings. Whoot!
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I followed the suggestions of others of tossing uncooked eggplant slices in flour, then...