How Do You Make The Best Eggplant Parmesan Ever?
Good eggplant parmesan is crispy and tender and cheesy. I based this recipe on one in The Best New Recipe from Cook’s Illustrated. It is quite a bit of work, about the same as making lasagna, but oh-my goodness, it is tasty. The eggplant is baked instead of fried so it’s healthier, at least compared to the Olive Garden version, which one serving constitutes more than all the calories most people need in a day. I made it for my pregnant friend when she was a week over due. Supposedly eggplant helps induce labor. For the EGGPLANT: Slice Eggplant Crosswise into ½ inch thick rounds. In a large bowl, toss the eggplant slices and 1 teaspoon coarse or kosher salt. Transfer to a colander and let drain for 30-45 minutes. Then dry with a paper towel and wipe off any extra salt. This will get rid of any excess moisture so you don’t get soggy fried eggplant. While waiting for the eggplant to drain, adjust the oven racks to the upper and lower- middle positions, place a rimmed baking sheet on each
