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goldens4ever

Member since Aug 2010

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Reviewed Eggplant Parmigiana

Sep 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

Delicious. Maybe the best sauce I ever made but a lot of quantities are WAY off. Should be 4 eggs, 3 eggplants, 3/4 C flour, 3 C breadcrumbs. Needed arrowroot & immersion blender for sauce. Should be baked in giant lasagna pan or 2 smaller. In 9 x 13 can only fit 2 layers. Oh, yes, this makes enough sauce for an extra quart but that's the goo...

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