Eggplant (Aubergine) Parmesan

From: Pechsth

On Oct 29, 2009

I only had the white eggplants. I didn't peel them, but I did salt them and let them sit for about 15 minutes. This was delicious! I think I will peel the eggplant next time though. Leftovers were even better the next day!! My first experience with eggplant was successful thanks to you!!

From: Zoesmama

On Oct 27, 2009

I followed the advice of others and peeled the eggplant and then salted the slices and laid them in a colander for 30 minutes. After that, I patted the slices with a paper towel. Then I dipped them in flour, then the egg/milk mixture, and then Italian breadcrumbs seasoned with garlic powder. After frying and draining on paper towels, I followed the rest of the instructions. They came out of the frying pan just picture perfect. I definitely recommend using the flour first which helps the breading to stick. I too had tasty, but soggy eggplant. I think what I will do next time is spray the pan with Pam, then lay down the slices, then top them with the cheese until the cheese melts and/or lightly browns. After that, I'm going to put these on top of pasta and try to get the sauce more on the pasta than on the eggplant. I think the sauce made them soggy, because they were of course nice and crispy out of the fry pan. Thank you for a tasty recipe. I look forward to trying this again!

From: Al Parsons

On Feb 19, 2004

This is a good way to get rid of the bitterness in eggplant: After slicing the eggplant, use a salt shaker and sprinkle a goodly amount of salt on each slice. Allow to drain for thirty minutes over the sink (the salt draws the bitter juices out of the eggplant). Rinse well in cold running water and use as required.

From: Ray G

On Jul 26, 2003

I thought this WAS a great way to have eggplant.Although it tasted fantastic the eggplants' skin turned me off a little. Next time I think I'll peel it.Thanks bratty_1 for something a little different!