I love eggplant parm and this recipe is great! Like other reviewers, I also slice my eggplant 1/4" thin, sprinkle with sea salt (fine) and let drain in a colander for 1/2 hour to get rid of the bitter juices. I also use egg white only (you don't miss the yolks) and seasoned italian bread crumbs mixed with about 1/4 cup of shredded parmesan to coat. I typically toss crumbs, cheese, and eggplant in a sealed container or bag to coat. Today I ran out of parmesan so I subbed finely ground feta..still tastes great! Also, I bake these slices 7 mins. each side to get them nice and brown with a little crispiness. Taste like fried restaurant eggplant, but it's a lot healthier! LOOOVE This recipe!
Was this review helpful?
3 users found this review helpful
I love eggplant parm and this recipe is great! Like other reviewers, I also slice my eggplant...