Easy Eggplant Parm
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How to Make Easy Eggplant Parm
- Process Eggplant: I choose smaller, firm eggplants. Cut off the ends and slice into ¼ or ½ inch slices. Place in large bowl. Sprinkle with large amount of salt. Fill bowl with water, eggplant will float. Cover with plate to weight it down. Let them soak for a minimum of thirty minutes. The water will turn black. Drain the eggplant and pat dry with paper towels. This method seems to draw out the bitterness in the eggplant.
- Prheat oven to 350 degrees.