Preparing eggplant parmesan takes a little while because there are a number of steps, but it is a fairly simple and straight forward process. It can also be a lot healthier than the greasy, heavy versions you might pick up in your local deli-section of the supermarket.
A friend recently told me about the cooking program Under The Tuscan Gun with Debi Mazar (I know her best from her role as Shauna on HBO’s Entourage) and her Tuscan-chef husband. Their recipe and video of preparing eggplant parmesan is quite close to the recipe that I learned to make while living in Florence, Italy.
A few notes that I’d add to their recipe: I dry and lightly wipe the eggplant slices with paper towels after they’ve sweated a while in a colander. This will help to remove the liquid and excess salt. I also suggest brushing them with olive oil (instead of canola oil) and either baking or frying them without coating them in flour.
What personal touches have you added to your favorite eggplant parmesan recipe?
Enjoy!
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