Quote:
Originally Posted by LibraryLady
Eggplant Parm in the LL style is salted to pull moisture out, breaded, baked (not fried, for that heart healthy delish-ishness), then layered with the secret sauce and cheeses.  No I will not sell/give/gift/barter the recipe. |
That's the way I make mine.
Of course the secret to any good eggplant/chicken parm, lasagne or pasta is in the gravy. AKA that's the red sauce for you non-Italians.