Another recipe from Grandma Virginia Sora DiBernardo. I find this recipe to be somewhat light, since the cutlets are not breaded.
How to Make Eggplant Parmesan
- Cut top and bottom of eggplants. Slice lengthwise into 1/2 inch thick slices. Some people peel eggplants, she didn't. Set slices in collander and sprinkle each slice with salt, setting layer over layer. Put dish with weight on the eggplants and let water drip out through collander for 1 hour. This process takes the bitterness out of the eggplants.