Wednesday, July 20, 2016

Eggplant Parmigiana - Attempt #1

Eggplant Parmigiana, how much do I love thee? A heck of a lot!

I made two versions of this dish - one with mozzarella, and one with only Parmesan (for those of us who are lactose-intolerant). The photo above is the version with mozzarella.

This is the version that is probably safe for those who are lactose-intolerant - just a light shaving of Parmesan.

I'm not going to post the recipe for this dish yet because I'm actually not happy with how either version turned out. I think I'll try deconstructing the dish next time so that the eggplant crust doesn't get soggy. Why fry a beautiful, golden-crusted eggplant if you're just going to bake it in tomatoes and make it mushy? No thanks.

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