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Originally Posted by pilotbob
Did you egg wash and flour the eggplant slices before you fried them?
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Of course not.
I was in my early 20's and knew nothing about cooking. I though haute cuisine was putting a can of Cambell's Chunky Soup over rice. I was trying to impress a young lady by offering a candle light dinner. I impressed the hell out of her when she took the first bite.
Quote:
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
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Today I know these things. 40 years later that girl still won't speak to me.
Stitchawl