How Do I Make The Best Eggplant Parmigiana (My Italian Family Recipe)?
Eggplant parmigiana is one of the best Italian dishes. This is a recipe that my great aunt has been making for years and she recently passed it on to me. I have NEVER had eggplant that tasted this good. Often times an eggplant parmigiana will turn out to be soggy or moist, but there is a tip in this article that takes care of that problem. Pre-heat oven to 350. Thinly slice eggplant. *Lay out on a paper towel and sprinkle lightly with salt.* (salting with draw out the water and keep the parmigiana from becoming moist.) Let sit for 10 minutes and then pat dry. Dip in flour, egg, and then the bread crumbs. Warm up 1 1/2 cans of sauce in separate pot. Either fry eggplant in olive oil or bake on a cookie sheet. This is entirely up to you. Layer a 9-by-9 casserole/baking pan with thin layer of sauce, eggplant, and then sprinkle grated cheese. Continue this until you have finished with the eggplant or reached the top of the pan. Cover with tin foil and bake for 15-20 minutes. Let cool for 1/
