This is the way I make my eggplant parmigiana all the time, with the exception of frying the eggplant in vegetable oil instead of the olive oil, I usually use my deep fryer. This particular time I did omit the ricotta, only because I didn't have any. That does make a wonderful addition, and puts this over the top. I do prefer to use 2 eggplants, we prefer thicker layers. Just play around with this recipe, depending on the size of the eggplants being used, you may need more than one to fill a 9x13 pan. This is one of my favorite dishes and I serve this over linguine with a side of garlic bread. You could easily add more mozzarella also, just "eyeball" to suit your tastes. :)
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This is the way I make my eggplant parmigiana all the time, with the exception of frying the...