This weekend I fulfilled a friend's wish and made eggplant parmesan. Out of curiosity today I googled other recipes for it and, of course, found as many recipes as there are people who make the dish. Naturally, everyone's sauce is going to be a little different, although I found that some make the sauce right in the casserole, i.e. put in the sauce ingredients and let the sauce cook there along with the eggplant. Others, like myself, make a marinara or other style sauce and apply it to the casserole. The biggest difference I found was in the prep of the eggplant. I slice, salt, let the bitter liquids weep, and then dredge in flour, dip in egg, coat with seasoned breadcrumbs, and finally fry. I season the crumbs with salt, pepper, and parmesan. What do you guys do? Make the sauce in the casserole or beforehand? And what do you do with your eggplant, fry, no fry or even bake? I really like the way mine comes out so I probably won't change, but sometimes I think the way I make it might be a little overkill.
Last edited by Gary Barlettano
on Mon Jun 26, 2006 12:10 am, edited 1 time in total.