Tuesday, July 7, 2009

Eggplant Parmesan

I had purchased another eggplant and Heather decided to make eggplant Parmesan. She made thin slices, salted them, then put them on a rack to leech them. She made an eggwash and dredged them in panko. She fried them till they were crispy then took jarred marinara and alternately layered them. They were topped with shredded mozzarella and Parmesan. She opted for this option instead of the traditional assembly and baking it. It was much lighter and less greasy. She made her famous lemon salad as well. Tanner went hungry, but the rest of us had a great lunch.

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