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.
Amy Hedyatpour repost#
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
Milagros, Fat is flavor, but this version is quite delicious….eggplant lends itself to so many recipes and flavors!
Cheers,
Jeremy