tag:blogger.com,1999:blog-1874535183412623782.post1920946175632371489..comments2015-10-14T07:21:13.500-05:00Comments on Moore food please!: Eggplant Parmesan à la Altonlibraryguyzackhttp://www.blogger.com/profile/03171031262924541374noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1874535183412623782.post-80536161426327137642010-01-20T09:12:15.587-06:002010-01-20T09:12:15.587-06:00We did salt and press the eggplant and that defini...We did salt and press the eggplant and that definitely helped. The panko also makes for a crispy breading. I think moving the eggplant directly from the frying pan to a cooling rack helps because it allows the grease to drip away from the crust.Lala Librarianhttps://www.blogger.com/profile/02457600503223809633noreply@blogger.comtag:blogger.com,1999:blog-1874535183412623782.post-31421814771490157692010-01-20T08:12:35.384-06:002010-01-20T08:12:35.384-06:00This looks oh so YUMMY! Makes me want to go home a...This looks oh so YUMMY! Makes me want to go home and make this too! Pictures are great! Question for you -- did you have any trouble with the eggplant being a little soggy? I found a trick when making eggplant parm...and that's to slice the eggplant, lay them flat on paper towels so that the papertowel can absorb the mositure in the eggplant (I sprinkle a little salt) and then wait like 5-10 minutes or so before I do the breading process. I'll have to try panko instead of breadcrumbs next time.<br /><br />Thanks for the tip! Love it! Mouth is drooling.Though I'm an Early, I'm usually always Late!https://www.blogger.com/profile/01054568952075618872noreply@blogger.com