look good but I wouldn't make eggplant parmesan with them. for good eggplant parmesan start with male eggplant, less seeds not as bitter as the female peel and cut into slices lay out on a plate and sprinkle with salt when you see beads of water appear rinse under cold water and pat dry lay out your prep area flour, egg and breadcrumbs coat well with flour then dip in beaten egg then coat with breadcrumbs fry in good oil about 5 minutes per side in batches. lay on a plate and cover with paper towels to absorb the oil when all are fried arrange in layers in a pan, sauce ( whether your homemade or a good store bought) sauce, eggplant, cheese, more sauce until the pan is full. sprinkle with parmesan cheese, cover with aluminum foil and bake at 375 for 45 minutes. let rest when done and then enjoy on a good hard roll
a nice red wine and enjoy. now I have to make some, probably Wednesday
I actually like REAL eggplant, not adorable funny ones, as above. The best I have ever had was slice thin, deep fried, and scattered heavily all over the top of a pizza. It was SOOOO good!
@cherokeepatti I tried making Ratatouille two years ago. I just accidentally HAD all of the ingredients in my house, but I didn't care for it. That was one dish I wasted.
@cherokeepatti Yeah, but I've seen the move 4 times...don't know why I love that movie so much. MY Ratatouille looked NOTHING like the movie ratatouille...AND it didn't taste good...to me.
