Entrees » Eggplant Parmesan
A pasta-free Italian offering from Remon Karian of Fiorella's Express has options for serving. Because he slices eggplant into rounds rather than lengths, this casserole-type dish would also translate well into an incredibly textured and hearty sandwich. A tower of home-made tomato sauce, cheese and crispy eggplant bakes up bubbly, hot and tempting. Serve with a salad, as the aforementioned sandwich, or eat with a spatula right from the baking dish. It's all good.
Posted Monday, April 4, 2011, at 9:12 am by Andrew Zubatkin:Saw this recipe and just HAD to try it. It came out really great!
Posted Thursday, March 31, 2011, at 11:09 pm by Wendy:This is how my mother used to make this. I never knew any other way until I started visiting Italian restaurants and saw it sliced lengthwise. She would also use her French fry cutter to cut the eggplant and bread it and fry it for finger food. YUM!
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