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Abingdon, Maryland

Member since Apr 2013

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Reviewed Crispy Eggplant Parmesan

Aug 18, 2013 in Food Network Community Toolbox on FoodNetwork.com

Here's my modifications: I peeled the eggplant, cut the slices 1/2' thick and salted them and let them sit in a colander for 2 hours (my Italian mother-in-law always did this with eggplant to "take the bitterness out"). I used panko crumbs seasoned with garlic salt, onion powder, oregano leaves and basil leaves instead of bread crumbs/cornmeal a"

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