How Do You Make The “Best” Eggplant Parmigiana Ever?
How would you like to make the very best homemade eggplant parmigiana second to none? You can serve this as an entree, a side dish or even hero sandwiches. Follow these steps to learn how. You can either make a nice homemade Italian marinara or used a jarred marinara sauce. Keep this warming while you are breading and frying the eggplant. Naturally, homemade is a preference and it can be made in about an hour. See my article “How to make a “nice” quick Italian marinara”. http://www.ehow.com/how_2352635_nice-quick-italian-marinara.html. Cut the ends off of the eggplant, and you can either leave the skin on or peel, it is your preference. (Although I do notice homes with children usually prefer to remove the skin). You can either slice it thin lengthwise or in thin circular coin shapes. (Did I mention thin??) Prepare to fry. Take your preference of oil that you use for frying and put about 1/4″ into a 10-12″ skillet and place over a low-medium flame. While the oil is warming, scramble up
