my husband LOVES eggplant parmesan. he has asked me to make
it for dinner, and I'm less than thrilled.
I would have no problem with it, but for me it is a texture thing.
and it is the texture and appearance of the cooked eggplant that
gets to me! is there ANY way to keep the eggplant from getting
dark, mushy and slimy??
it for dinner, and I'm less than thrilled.
I would have no problem with it, but for me it is a texture thing.
and it is the texture and appearance of the cooked eggplant that
gets to me! is there ANY way to keep the eggplant from getting
dark, mushy and slimy??