Salting the eggplant is one key to making an ideal eggplant parm; salt draws out excess moisture to ensure the finished dish has a robust sauce.
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Rating: 5 stars
My husband & I really liked this. My eggplants were a bit brown inside, but I read online that if they are firm, they will cook fine. Also had trouble frying the eggplant slices, with a lot of burnt breading in the bottom of the pan, but I think that was user error (not much experience frying). Despite these things, the taste was great. Although the recipe doesn't call for it, I added salt and pepper to the tomato sauce. I used italian bread crumbs and didn't add any additional salt/pepper.
I made this recipe over two nights, preparing and frying eggplant night 1 and completing the recipe night 2. It was absolutely fantastic, and actually not that complicated. I used use a little goat cheese in lieu of mozzarella between stacks, and topped it with the mozzarella instead. I also simplified the recipe by using previously made tomato sauce. This was fantastic!
This recipe takes a while, but I have made it 3 times and each time it gets easier. I suggest using small eggplants because they have less seeds. You can fry the eggplant the day before and store in a container in the frig.if you need to save time. It's as good the 2nd day as it is the day cooked. This has become of favorite in our family!
Rating: 5 stars
This dish is really good! I used just 1 eggplant that weighed about 1.5 lbs total. I must warn that it is LABOR INTENSIVE! It really takes about 2 hours to make, that is not an exaggeration. Chat on the phone w/ a good friend to help the time pass. :)