Saturday, May 16, 2009

Gluten Free Eggplant Parmesan


After much delay, I have finally completed the Eggplant Parmesan Recipe I promised. It is scrumptious, let me tell you.

One of the most important things about this recipe is that you have to let the eggplant sweat. If you don't, it will retain too much moisture and be very soggy. No one likes a soggy eggplant.

Try this appetizer variation:
  1. Cut the eggplant into sticks instead of slicing.
  2. Sweat, bread and fry according to the instructions.
  3. After frying, serve immediately with dipping sauces. Spaghetti sauce and ranch dressing both work great!
Enjoy!

Thought for the day: An eggplant a day keeps the boredom away.

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