Quote:
Originally Posted by pilotbob
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
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Roberto! I recognize the trick!
To get over this point i grill the darn things!
A friend of mine is trying to avoid starch in the diet. I am experimenting with sliced eggplants to see if a dried slice can be used instead of bread to make snacks or little sandwiches. I will let you know.