CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
I'd love to make eggplant parm, Rock. I've never tried to make it before. Do you have a recipe I could try?
We used to make eggplant parm as a casserole/layered dish, but got tired of the soggy breading from being baked with the sauce. We now make a double stack that is assembled on the plate. A piece of breaded (seasoned panko) eggplant, thin sliced fresh mozz, sauce. Repeat. Grated parm on top. The eggplant is prepped ahead by peeling, salting, resting, rinsing and drying before breading. We prefer the sliced mozz as it protects the crisp breading from the sauce better than grated.