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I just made it and it was pretty meh, I think I sliced it too thick.
Some pieces ok thicker pieces were chewy and kinda gross.
I breaded and pan fried, then baked it with cheese and sauce on top.
Am I good to refrigerate leftovers? I've never done anything with eggplant before.
How do you even pick a good one? fucking purple fruit(vegetable)
the most important thing you need to do is not slice it 2 thick and make sure you salt the eggplant slices on both sides and let them sit and sweat for an hour or so. The pat dry and flour/eggwash/bread. If you dont sweat the eggplant it will be mushy and nasty.
yup didn't sweat it, guess thats where I went wrong.
Think I might try to again sometime, I tasted some potential.
I think eggplant parm is supposed to be a little meh-ish.
do you like chicken parm or veal parm?
In order and its not even close veal>eggplant>chicken.Quote:
Originally Posted by flomo
It should be delicious. And you shouldn't need to sweat it (and if you do, remove the salt otherwise it'll be inedible). Make sure the rest of the ingredients are top quality, especially the tomato sauce.