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The trick to
Eggplant Parmesan is to drain the eggplant slices of excess moisture
first, before cooking. We found this recipe recently in the New York
Times and adapted it to our taste (olive oil only – no canola oil, and
no hard boiled egg slices as the original recipe called for).
Eggplant Parmesan Recipe
Ingredients
2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole
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