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
