Quote:
Originally Posted by Gypsy
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.  |
Gypsy,
Actually, the eggplant can be "blanched" in the fryer, kind-of like french fries, then removed after a nice golden crust has formed, and baked. Its good stuff IMHO.
Holly
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