Also on these boards
Baked Eggplant Parmesan For the Eggplant: 2 medium eggplant (about 2 pounds) cut crosswise into 1/4-inch-thick rounds 1 tablespoon kosher salt 4 cups breadcrumbs 1 cup grated Parmesan (about 2 ounces) Salt and freshly ground black pepper 1 cup all-purpose flour 4 large eggs 6 tablespoons vegetable oil For the Tomato Sauce: 2 cans (
Eggplant Casserole-comfort food for Rick. Ok, I made this and it is one of the most amazing recipes I've made. I was VERY heavy handed with the sage and black pepper. Also, I used 2 eggplants rather than one because they were small. One trick is to get all of your seasonings how you like and THEN add the egg at the end. I was a little doubtful about the cornbread topping, thinking cracker crumb would be better, but I'm glad I followed the recipe because it was AMAZING!