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Joined Date: Jun 22, 2007
Reviewed Eggplant Parmigiana
"Like others, I loved this recipe. Maybe 2 onions, and sliced paper thin. I would also cut back to 2 teaspoons of crushed red pepper. I used coarse Kosher Salt for the eggplant. Worked great but be careful to remove it all when you rinse them! Nothing worse than salty eggplant :-). Only needed 3 cups of bread crumbs. Added a little oregano to the tomato sauce. Used crushed San Marzano's and loved the smooth texture. Took much longer to prep than expected, but I did grate the cheese on my own. Worth the effort all around!"
Foodie on the run. Travel often for work so I LOVE spending a full day with Food Network in my kitchen upon returning home. Mediterranean anything is my guilty pleasure.