A Stir The Pots Post

Eggplant Parmigiana

by | Aug 11, 2018 | Eggplant, Food

Eggplants are by far one of my favorite vegetables. And I really love them prepared in the classic way, melenzane alla parmigiana (aka eggplant Parmesan). Last time I made it in the more classic way, floured, dipped in egg and fried in olive oil. They were delicious but this time I decided to skip the frying and instead salted the eggplant, releasing water and then baking it. The sauce made, I layered it with cheese and boom, al forno. Here's what I got. I didn't miss the frying bit.

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1 Comment

  1. Jonitin

    Milagros, Fat is flavor, but this version is quite delicious….eggplant lends itself to so many recipes and flavors!


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