Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving. This is part of BA's Best, a collection of our essential recipes.
Eggplant Parmesan "one of the keys to this eggplant parmesan is to salt the eggplant slices and then give it time to let the salt draw out the eggplants’ liquid. It makes a huge difference when it comes to pan-frying the breadcrumb coated slices as they don’t end up soggy!"
Low Carb Eggplant (Aubergine) Parmesan from Food.com: I am on a low carb diet (South Beach) and I've found this recipe to be best in satisfying my craving of pasta with red sauce or pizza....god, I miss those days! But this is just as good and healthy too; a good dish for a vegetarian that may also be watching their carb intake. Serve this as a main dish (serves 3) or as a side dish (serves 6).
These are soooo good. I got adventurous and made my own sauce (the recipe that is pinned above) and my own ricotta (I also pinned but there is a link provided in the post). I will be making these again.
Baked Eggplant Parmesan ala Martha Stewart. I made this tonight and it was by far the best baked eggplant recipe I've ever made! I needed more egg and breadcrumb mixture than called for, and used homemede mozzarella. Served atop Baked Spaghetti Squash Parmesan and the results were amazing! My kids were licking their plates clean!