Quote:
Originally Posted by Stitchawl
I can't hear the term 'Eggplant Parmigiana' without thinking of my first attempt/fiasco at making it. Did you know that eggplant is better than a sponge at soaking up oil? Somehow, when the dish was finished, I had used up almost a full liter of oil, and couldn't figure out where it all went... until I bit into the eggplant.
Stitchawl
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Did you egg wash and flour the eggplant slices before you fried them? Also, make sure you let the slices dry out (a day or so) before you cook them. It helps a lot to make your egg plant parm not be mushy.
BOb