Quote:
Originally Posted by Variable
Okay ABCDGirl, everything you know about this eggplant parmesan, spill it!!! I want to know!
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I actually combined two recipes- Moonstar's and another
The other recipe called for basil but not parsley..but I added both.
Before cooking anything I cut up the eggplant and placed them in a colander and let it sit upright for about two hours or overnight to let the bitter liquid from the seeds drain off. then put a little oil in a pan and fried some chopped onions, then poured two cans of tomatoe sauce in and added basil and parsley, salt , and black pepper and let that simmer. meanwhile begin coating eggplant slices, first flour mixture, then in egg and milk mixture and then in breadcrumbs..then fry them in a separate pan. then layer ..first fried eggplant, then sauce, then cheeses. bake in oven for 30 mins
