During our trip to France in the fall of 2017, I developed a fascination with eggplant. It started with Ratatouille and spread to Eggplant Parmesan. Many recipes instruct you to salt and drain the eggplant, but I find this step completely unnecessary. I buy my globe eggplants fresh, as evidenced by their beautiful, dark, glossy skin, and then make a point of using them within a day or two. I guess my approach works because our friend Cindy declared this is the best Eggplant Parmesan she had ever tasted. Now that is a vote of confidence!
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